Chicken Porridge Recipe
 Kai Choke - Cantonese Style

Ingredients:

Main:
2.2 L/ 80 fl oz
1.4 kg/ 3 lb
2 tsp
2 cups

Garnish:
2 cloves
5
3 tbsp
6

3 stalks
5 cm/ 2 in
2
2 tbsp
2 tbsp
 

water
chicken
salt
rice (rice cooker measuring cup)

garlic
shallot
cooking oil each for garlic and shallots
soft-boiled eggs (optional)
coriander leaves
spring onions
ginger
fresh red ginger
light soy sauce
tung chye (preserved vegetable)
salt and pepper
 

Method:

1. Boil water and put in whole chicken. Add salt. After 15 minutes, turn chicken and boil for another 15 minutes. Remove chicken.

2. Wash rice and drain. Add rice to chicken stock and continue to boil over medium fire until rice grains are broken and porridge is smooth.

3. Debone chicken and shred meat with a fork.

4. When porridge is ready, replace shredded chicken into pot.

5. Prepare garnish as follows and serve each in a little saucer.
   (a) Prepare garlic oil.
   (b) Prepare shallot oil.
   (c) Cover 6 eggs in boiling water for 5 minutes. Remove. (Optional).
   (d) Chop finely coriander leaves and spring onions.
   (e) Shred finely ginger.
   (f) Slice finely fresh red chilies and mix in light soy sauce.
   (g) Scoop tung chye (preserved vegetables) from jar and have salt and pepper shakers at hand.