THERMAL COOKER - CENTURY EGG PORRIDGE WITH SALTY CHICKEN

Since last month, Sundays will also be busy days of the week for me now.  This is all because I have accepted a request to be a committee member of a group which requires our contribution [time]. For the time being, if I wish to eat at home, my meal has to be simple.  

My thermal cooker comes in handy during such times.  Cooking porridge in it is quick and easy.  By meal time, my family can have a pot of porridge that is still hot or warm.

Recipe adapted from Yum Yum Magazine Issue No. 72 [my selected cookbook for August Cookbook Countdown Event#8] - slightly modified

Ingredients

[serves 2-3]

1 chicken - keep whole with skin intact - seasoning with 1 tsp salt

1 century egg - shell removed and cut into pieces

1 piece fried tofu skin [fu zhuk] - soaked

some chopped spring onions

some crispy fried garlic

150 gm rice - washed and drained

10 cups water

Seasoning

salt, msg and pepper to taste

dash of sesame seed oil

1. Bring water and rice to boil in thermal cooker pot, then add in chicken, century egg and tofu skin.
2. Add in seasoning. Simmer for a further 15 minutes.
3. Transfer pot to outer pot, close lid and leave it to continue cooking until serving time.
4. Remove chicken chop or shred the meat and serve porridge with chopped spring onions and crispy garlic.
5. Reheat porridge if you like it hot.
   
   
   

This post is linked to Cookbook Countdown #8 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray