So much has happened this week. Thankfully, we are all back in good health. But things have gotten really crazy. And in the midst of all the craziness, I have not been able to sit down at the computer long enough to post, or even to visit blogs. I have started going through my subscriptions, and I have started visiting blogs, and if I haven't gotten around to yours yet, you can be sure I will soon!
In other news, we got a bit of bad news this week. We need to find a new place to live. Our landlord wants to move in to his own apartment, and so we have just over 2 months to find a new place and move in there. We've been here more than 7 years. We moved in here right after we got married, and this place is full of memories. This is the only home our little girl has ever known, and I am sure she won't have too many memories of this place when she grows up. I don't know where to start with the packing. So I am going to just concentrate on finding a new home first. God is good. And I am sure He is going to give us a better home than what we have right now.
During times like this, I need comfort food.
I made this a couple of weeks ago, and this is perfect comfort food. I wish I had had some of this leftover for this stressful week. My husband and I were addicted to this dish when we lived in Singapore, and we often ate it for breakfast. It is great for dinner too, in my opinion. I have made this a few times after we moved back. I don't know how authentic my version is, and I apologize to anyone I might offend with my recipe! I can assure you it tastes really good. In Singapore, we used to eat it with this yummy fried bread, but I haven't tried making that yet. Anyone have a good recipe for you tiao?
Chicken Porridge
Ingredients
For the stock
1/2 kg (a little more than a pound) bone-in chicken, washed and cut into small pieces
1 large onion, roughly chopped
2 medium carrots, roughly chopped
1/4 cup chopped celery
1/4 cup chopped leeks
4 cloves of garlic, peeled and crushed
1 1" piece of ginger, peeled and crushed
2 bay leaves
1 2" piece of cinnamon
2 cloves
1 star anise
1 tablespoon pepper corns
2 1/2 litres water
Salt to taste
For the porridge
3/4 cup rice, washed and soaked for 1/2 hour
8-12 cups of chicken stock
Shredded, cooked chicken (from the stock)
2 tsp sesame oil
Salt, and pepper to taste
Garnishes
Caramelized onion
Chopped Spring onion
Chopped cilantro/coriander
Soy Sauce
Chili Vinegar Sauce
Method
1. Combine all the ingredients for the stock and cook for about 45 minutes. Strain and reserve all the stock. Shred the chicken from the bones, and discard the bones. You could leave the chicken shredded or chop it up. Discard all the vegetables and spices.
2. Bring 8 cups of stock to a boil, and add the washed, soaked rice.
3. Cook for 45 minutes to an hour on a medium flame until the rice is cooked and mushy. Add more stock if needed.
4. When the rice is cooked, and the porridge has the right consistency, add the chopped/shredded chicken and the sesame oil.
5. Check the seasoning and add more salt/pepper if needed.
6. For the caramelized onion garnish , deep fry 2-3 finely sliced red onions until golden brown. Stir some of the caramelized onion into the porridge, and reserve the remaining for garnish.
7. For the chili vinegar sauce, combine 1/4 cup of rice wine vinegar with 1/4 cup of sugar, and 2-3 chopped, fresh chillies (depending on how 'hot' you want it), and cook together until it is slightly syrupy. Allow to cool before serving.
8. Serve the porridge warm, garnished with chopped cilantro, spring onions, and caramelized onions. On the side, serve small bowls of soy sauce, and chili vinegar sauce.
This can be made with store-bought stock as well. That would make this even quicker, and more convenient. You would just need some rice, and some cooked chicken to throw into the porridge. And the garnishes, of course. This dish just isn't the same without the garnishes. The flavors of the porridge are really subtle and the garnishes add that extra bit of magic to this dish.
It is perfect for when you need a warm bowl of comfort. It is also perfect on rainy days, perfect to eat in bed and perfect for when you're sick and nursing a cold. I love this dish. My husband loves it. I just discovered my little girl loves it too. And so does my dog. We are a happy, chicken porridge-loving family.
In other news, we got a bit of bad news this week. We need to find a new place to live. Our landlord wants to move in to his own apartment, and so we have just over 2 months to find a new place and move in there. We've been here more than 7 years. We moved in here right after we got married, and this place is full of memories. This is the only home our little girl has ever known, and I am sure she won't have too many memories of this place when she grows up. I don't know where to start with the packing. So I am going to just concentrate on finding a new home first. God is good. And I am sure He is going to give us a better home than what we have right now.
During times like this, I need comfort food.
Chicken Porridge
Ingredients
For the stock
1/2 kg (a little more than a pound) bone-in chicken, washed and cut into small pieces
1 large onion, roughly chopped
2 medium carrots, roughly chopped
1/4 cup chopped celery
1/4 cup chopped leeks
4 cloves of garlic, peeled and crushed
1 1" piece of ginger, peeled and crushed
2 bay leaves
1 2" piece of cinnamon
2 cloves
1 star anise
1 tablespoon pepper corns
2 1/2 litres water
Salt to taste
For the porridge
3/4 cup rice, washed and soaked for 1/2 hour
8-12 cups of chicken stock
Shredded, cooked chicken (from the stock)
2 tsp sesame oil
Salt, and pepper to taste
Garnishes
Caramelized onion
Chopped Spring onion
Chopped cilantro/coriander
Soy Sauce
Chili Vinegar Sauce
Method
1. Combine all the ingredients for the stock and cook for about 45 minutes. Strain and reserve all the stock. Shred the chicken from the bones, and discard the bones. You could leave the chicken shredded or chop it up. Discard all the vegetables and spices.
2. Bring 8 cups of stock to a boil, and add the washed, soaked rice.
3. Cook for 45 minutes to an hour on a medium flame until the rice is cooked and mushy. Add more stock if needed.
4. When the rice is cooked, and the porridge has the right consistency, add the chopped/shredded chicken and the sesame oil.
5. Check the seasoning and add more salt/pepper if needed.
6. For the caramelized onion garnish , deep fry 2-3 finely sliced red onions until golden brown. Stir some of the caramelized onion into the porridge, and reserve the remaining for garnish.
7. For the chili vinegar sauce, combine 1/4 cup of rice wine vinegar with 1/4 cup of sugar, and 2-3 chopped, fresh chillies (depending on how 'hot' you want it), and cook together until it is slightly syrupy. Allow to cool before serving.
8. Serve the porridge warm, garnished with chopped cilantro, spring onions, and caramelized onions. On the side, serve small bowls of soy sauce, and chili vinegar sauce.
It is perfect for when you need a warm bowl of comfort. It is also perfect on rainy days, perfect to eat in bed and perfect for when you're sick and nursing a cold. I love this dish. My husband loves it. I just discovered my little girl loves it too. And so does my dog. We are a happy, chicken porridge-loving family.
