Ate this at cell the other day and wanted to replicate it. It used to be a staple on weekend dinners for the husband so was quite pleased when he told me that the consistency is the same as what he used to have.
Ingredients:
2 chicken carcasses
8 bowls of water
3 carrots
cracked black pepper
3.5 cups rice
500g minced meat marinated with 3 tbps light soy, 5 tbps chinese cooking wine, 1.5 tbps seseme oil, pepper and 1 tbps sugar
7 whole dried scallops
2 tablespoons chicken rice mix (I used this as I forgot to buy ginger, and it was the only thing in my fridge that had ginger in it. if you do have ginger, just chop into slices and add while boiling the broth)
Directions:
First, I used my magic pot to slow cook the chicken carcasses with cracked black pepper and carrots for around 5 hours. If you have ginger on hand, throw it in at this stage. After 5 hours, remove excess oil from the broth and add a teaspoon of salt.
After that, take out the bones and the carrots and scoop out about 3 bowls of broth before putting in the rice and the scallops. Bring to a boil and then leave to simmer, stirring constantly. When the rice has soaked up all the broth, add the mince meat in chunks and stir porridge slowly. Add water/ broth to your desired consistency. The porridge should be left to simmer for about 1 hour as your cook the mince meat. When all the mince meat is added, bring to gentle boil and it is ready to serve.
Serve hot porridge over a raw egg(if you so desire) and with sliced preserved vegetables, fried shallots, seseme oil and light soy. Enjoy!
