Preparation Steps
1
- Deep fry shallot till golden brown, drain oil and set aside.
2
Retain the oil for later use.
3
- Wash rice and add oil.
4
Mix rice and oil well.
5
Add chicken stock, chicken breast and carrots and bring to boil.
6
Turn heat to low and simmer for about 1 hour.
7
Stir now and then.
8
When porridge is thicken, turn of heat and dish out the chicken breast and shred it.
9
Put the shredded chicken meat back into the porridge.
10
Warm it before serving and garnish with spring onion, parsley, ginger and fried shallots and a few drops of shallot's oil.