THERMAL COOKER - GINGKO NUT CHICKEN PORRIDGE

Some facts about Gingko Tree - regarded as the symbol of longevity, love, bearer or hope and the immeasurable past.  A sacred tree of the east, commonly planted in temple gardens, near shrines and worshipped like God in Japan and China.

Some facts about Gingko Nut - has many health attributes such as: improves brain function by increasing brain cell ability to make use of glucose, thereby improving brain nerve cell transmission, - a tonic to increase sexual energy and when cooked is said to stabilise sperm production, - used as an astringent for heart and lungs, asthma and for regulating urinary frequency, diarrhoea, skin disease, fever and many ailments [information obtained from my selected cookbook for this month Cookbook Countdown Event#6 - Home Cooking June 2001 issue].

Here is a therapeutic and flavoursome savoury porridge using Gingko nut from the cookbook.  A nutritious porridge for light meal.

Recipe slightly modified.

Ingredients

[serves 3]

150 gm fragrant rice - washed and drained

1/4 tsp oil + 1/2 tsp salt

1-2 sticks dried beancurd [foo chook]

30 gingko nuts - shelled and skinned

1/2 dried squids - washed or 50 gm small scallops [soaked 1 hour before use]

1 chicken whole leg - cut bite size pieces

1.5 - 1.8 litres water

salt, msg and pepper to taste

1. Marinate rice with salt and oil for 20 minutes or more.
2. Soak foo chook until soft and break into smaller pieces.
3. Bring water to boil with rice in the inner pot for 10 minutes or until rice grains are soft.  Add in the remaining ingredients, bring to boil.
4. Add seasoning to taste, cover pot with lid and transfer to outer pot of Thermal cooker, close cover and leave it to cook for 1 hour or so.
5. Serve hot in individual bowls with some chopped spring onions.
6. If using normal pot, combine rice and other ingredients with water.  Bring to boil, then lower heat and let it simmer for 1-2 hours or until rice grains swell with the ends blossomed out.  Texture should be smooth.  Serve hot.

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Kitchen Flavours and Emily's Cooking (Makan2) Foray