Tong Chye Chicken Porridge [Hokkien Style Khay Moi]

 

 

This is a kind of easy to prepare simple chicken porridge yet yummy if you like the chinese celery [kin chye] and preserved salted vegetables [tong chye] taste.  These two must have ingredients to me is no problem, I can accept so is my other half.

I'm not sure if you can remember this porridge which used to be served on the morning of Chinese wedding day [during my younger days in Penang] before the bridegroom goes to fetch the bride with his friends and relatives.  Nowadays, this porridge has been replaced by sumptuous buffet or array of Nyonya dishes.  In fact, most hosts dare not serve this porridge on such occasion probably because it maybe taken as 'cheap stuff', but frankly speaking, it is a very nice porridge. 

Usually the aunties/neighbours will come to the house and prepare this porridge using the big oil tins [we called it kerosene tins eventhough it is cooking oil tins].  When the bridegroom returns with the bride the guests will  then be served either with Nyonya kuihs/drinks or lunch [rice with Nyonya dishes on long tables]. 

Ingredients

[serves 4-5]

2 chicken whole legs [with skin]

6 cups water

a few cloves of garlic - keep whole

a few slices of ginger

2 cups rice

6 cups of water

2 tsp salt

1/2 tsp msg

1 tsp pepper

1 tsp sesame oil 

Tong Chye, Kin Chye, Garlic Oil, Chillies and Shredded Chicken

Condiments

2 stalks of Chinese celery [kin chye] - sliced finely

2 tbsp preserved salted vegetables [tong chye] - rinsed thoroughly, squeeze out excess water and chopped finely

1-2 tbsp of fried crispy garlic

Chinese cruellers - Eu Char Koay - cut small pieces

some cut red chillies

some pepper

1. Bring 6 cups of water to boil in a big pot with ginger and garlic, then add in the chicken whole legs.  Let water boils again, cover and off heat to cook chicken for 15  minutes.  Remove chicken to cool on plate.  Discard the ginger and garlic.
2. Remove any scums from the stock, add in rice and another 6 cups of water.  Bring it to a boil and cook until rice is cooked but not thick.  Add in chicken shreds and seasoning to taste.  Cover and leave porridge for a further 15-20 minutes until it is slightly thick.
3. While porridge is cooking, debone boiled chicken and shred the meat into strips [discard the skin if preferred].
4. To serve, ladle porridge into a serving bowl, top with some chopped celery, tong chye, garlic crisps and cruellers with dash of pepper and cut chillies.

Note: We love this porridge some much.  This portion was only enough for 3 of us [each had 1 1/2 bowls].  Make sure porridge is not too thick if adding Chinese cruellers [eu char koay].

I'm sharing this with Muhibbah Malaysian Monday September 2012 hosted by Suresh of 3 hungry tummies