• 300 gr chicken
• 200 gr rice
• 1 liter water
• salt to taste
• ½ tsp. ground pepper
• 2 pieces cakwe, finely sliced
• fried shallots slivers
• finely sliced spring onions

• Simmer chicken in water to cover until tender with some salt.  Fry the chicken, debone and shred the meat.
• Reserve 2 liter of the chicken broth.
• Wash and drain the rice.  Boil in 1 liter water until grains are tender to the bite.  Add the chicken broth.   Bring to a simmer and continue simmering at low heat until porridge is ready and there is no separation of liquid and rice.  Add salt and pepper.
• Serve porridge in deep bowls.   Garnish with the cakwe, shredded chicken, fried shallot slivers and sliced spring onions.  Add drops of light soy to taste.
• Serve garlic chili sauce on the side.

Makes 6 servings

Note:

• Cakwe is a savory roll that can be purchased in Chinese markets.
• For added nutrition, a raw egg yolk can be added on the top of the hot porridge.