Chicken porridge with Century’s Egg

Cooked this comfort food for breakfast over the weekend. I finally discover the trick to making dim sum style porridge. To make that kind of consistency, pulverize the rice after rinsing in a food processor but be sure to stir the rice the whole time. I used the broth for boiling the chicken breast (much like how I cook my Hainanese chicken) for cooking the porridge. Yummy for this murky Fall weather in Oregon.

IMG_1191.JPG

IMG_1200.JPG

IMG_1216.JPG

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s