Chicken Porridge

Ingredients:

1 set chicken carcass (cleaned)

2000ml water

250g boneless & skinless chicken breast

2 cups cooked jasmine rice

20g preserved cabbage (dong cai)

Seasonings:

2 tsp extra virgin sesame oil

¼ tsp ground white pepper

½ tsp salt

1 ½ tsp chicken seasoning powder

Fried garlic oil:

1 whole garlic (peeled and chopped)

¼ cup cooking oil

Garnishing:

1 stalk spring onion (thinly sliced)

Preparation Instructions:

1. Bring 2000ml of water to a boil. Add in chicken carcass, turn heat to low and continue to simmer for 1 hour. Discard the chicken carcass.
2. Add in chicken breast and cooked jasmine rice. Bring to a boil. Turn heat to low and continue to simmer for 15 minutes.
3. Meanwhile prepare the fried garlic oil. Add in chopped garlic and cooking oil in a saucepan. Sauté the chopped garlic on low heat until crispy and golden brown. Remove and set aside.
4. Remove the chicken breast from the porridge and leave to cool a bit before shred it and return back into the porridge.
5. Add in preserved cabbage (dong cai) and seasonings. Bring to a boil.
6. Ladle the piping hot porridge into serving bowls. Top with fried garlic oil, garnish with sliced spring onion. Serve.