Porridge

Porridge with Steamed Frog Legs

Ingredients:

• Porridge cooked with Bone Broth
• 3 Frogs, skinned and chopped
• Shredded Ginger for frying and steaming
• 1/2 tablespoon Sesame Seed Oil for frying

Seasonings:

• 1/2 tablespoon Chinese Cooking Wine
• 1 teaspoon Light Soy Sauce
• 1 teaspoon Sesame Seed Oil

Marinade:

• 1 tablespoon Chinese Cooking Wine
• 1 tablespoon Light Soy Sauce
• 1/2 tablespoon Sesame Seed Oil
• 1/2 tablespoon Ginger Sauce

How to do it:

1. Marinate the frog parts for half an hour.
2. Heat a wok with sesame seed oil.
3. Fry the ginger shreds till golden brown.
4. Remove and set aside to be used later.
5. Pour out oil (can be used to drizzle the porridge) but do not wash the wok.
6. Saute the frog; half cooked is enough.
7. Place the frog legs in a dish.
8. Add seasonings and top with some ginger shreds.
9. Steam on high heat for 5 mins.
10. Before you steam the frog legs, return the other parts to the porridge for further cooking.
11. Simmer the porridge for half an hour to hour.
12. To eat, place frog legs on the the porridge.
13. Drizzle with the steamed sauce and sesame seed oil from frying the ginger shreds.
14. Top with fried ginger shreds and serve hot.

Note:
I did not season my porridge because I used the sauce from steamed frog legs as seasoning.

Shredded Chicken Porridge with Scallop / Pacific Clams

Ingredients:

• Uncook Rice
• Chicken broth
• 2 chicken breast meat, deboned
• 1 handful Dried Scallop
• 3 pieces Dried Abalone Slices
• Salt to taste
• Scallop
• Pacific Clams, sliced half
• Sesame seed oil (optional)

How to do it:

1. Blanch the chicken.
2. Cook the chicken, dried abalone slices and dried scallop in the chicken broth.
3. Remove the chicken when it's cooked.
4. Tear the chicken into shreds or chopped into smaller pieces.
5. Now cook your rice in the broth with the abalone slices and dried scallop till it become porridge.
6. Add your chicken, scallop and/or pacific clams during the last 10 minutes of cooking.
7. Add salt for tasting.
8. Serve.

Note:

• Dried abalone slice and dried scallop add extra flavours - it will be sweeter. You can choose not to add.
• If you are using scallop, you can add a few slice of ginger to kill the fishiness.
• Initially when cooking the rice, use medium fire. Do not stir the content.
• When the rice breaks, turn to medium-low fire to simmer to continue cooking. Stir only occasionally to prevent the porridge from sticking to the base. Consistent stirring will mash the grains