Duck Porridge

Ingredients:
2 roasted duck drumstick (shredded)
1 cup rice
ginger (finely sliced)
1 stalk spring onion (chopped)
water

Seasoning:
2 tbsp dark soya sauce
4 tbsp light soya sauce
1 tbsp oyster sauce
1 chicken stock cube
salt and white pepper to taste

Garnishing:
coriander leave
fried shallots

Methods:
1. Fry the shallots until golden brown then set aside.
2. Shred the meat from roasted duck drumstick, then put the drumstick bone in the boiling water.
3. Add in rice and ginger.
4. Once the porridge is cooked, add in seasoning and shredded duck meat.
5. Let it simmer for another 20 minutes on low fire. When done, the soup should be thick.
6. Stir in chopped spring onion.
7. Garnish with fried shallots and coriander leaves.

Pork Porridge

Ingredients:
1/2 bowl ground pork
ginger (sliced thinly)
spring onion (finely sliced)
5 cloves garlic (chopped)
2 tbsp preserved vegetable (Tung Cai)(chopped)
2 tbsp dried shrimp
1 cup rice

Marinate:
1/2 tsp white pepper
1 tsp sesame oil
1 tbsp light soya sauce
1 tbsp cornflour

Seasoning:
1 tbsp light soya sauce
white pepper and salt to taste
1 chicken stock cube

Methods:
1. Marinate the ground pork for 15 minutes.
2. Saute chopped garlic until golden brown. Set aside.
3. Shape the meat by rolling the ground pork into small meatballs.
4. Put the rice in rice cooker. Add in water and let it boil.
5. Add in ginger, dried shrimp and preserved vegetable.
6. Once the porridge is cooked, add in meatballs, and allow meatballs to cook for about 5 minutes.
7. Add in seasoning, fried garlic and spring onion. Stir briskly to mix well.

Shredded Chicken Porridge With Fried Tiny Anchovies

Ingredients:
rice
chicken breast (cooked and then shredded)
tiny anchovies
ginger (sliced thinly)
4 cloves garlic (chopped)
spring onion (finely slice)
broth (anchovies + chicken stock)

Seasoning:
1 tbsp light soya sauce
1 tbsp sesame oil
1 tbsp Shaoxing wine
salt, white pepper to taste

Methods:
1. Cook the broth with anchovies and chicken stock. Add in chicken breast and allow to cook until just done. Set aside to cool. Shred the meat with finger tips.
2. Fry the tiny anchovies until golden brown. Set aside.
3. Saute chopped garlic until golden brown . Set aside.
4. Put the rice in rice cooker. Add in broth. Bring it to boil. Check and stir occasionally.
5. Once the grains start breaking, add in ginger slices.
6. Once the porridge is cooked, stir in shredded chicken, and cook for about 5 minutes.
7. Add in seasoning, fried garlic, fried tiny anchovies and spring onion. Stir to mix well.
8. Serve hot.

Fish Porridge with Carrot and Celery

Ingredients:
rice
fish (rub over with salt)
carrot (cut into small cubes)
1 stalk celery (cut into small cubes)
ginger (finely slice)
1 Maggi Chicken Stock Cube or chicken broth

Sauce:
1 tbsp light soya sauce
1 tbsp sesame oil
1 tbsp Shaoxing wine
dash of white pepper
salt to taste

Garnishing:
fried shallots
spring coriander leaves

Methods:
1. Fry the fish until golden brown. Dish and drain. Let it cool.Then mince the fish meat.
2. Put the rice in the rice cooker. Add in water and Maggi Chicken Stock Cube or chicken broth. Bring it to a boil. Check and stir occasionally.
3. Once the grains start breaking , add in ginger slices, carrot and celery cubes. Stir to mix well all the ingredients.
4. Once the porridge is cooked, stir in minced fish meat, and cook for about 5 minutes.
5. Add in sauce and continue stirring for a few seconds.
6. Scoop to bowl and garnish with fried shallots and spring coriander leaves.
7. Serve hot.