Minced Chicken porridge (5-ingredient)

Get ready:

Tools/Utensils

4L soup pot (I prefer to use the Thermos Shuttle Chef as it is tall and the porridge won’t bubble over easily when cooking)

Rice cup to measure water

Rice cooker

Soup scoop/Ladle + a bowl (to rest the ladle)

A gallon-sized Ziploc or Glad bag

A 1-tbsp scoop

**You will first need to wash the 3/4 cup of rice (rinse around 3 to 5 times till water is quite clear)

Then, soak the rice in 6 cups of water (for 20 minutes) using the 4L pot.

While the rice is soaking… Work on the ingredients. Set an alarm for 20 minutes.

Ingredients

Lee Kum Kee Freshly Minced Garlic

Tai Hua Light Soy Sauce

Woh Hup Oyster Sauce

330g – 350g minced chicken (You can easily buy this from NTUC Fairprice if you live in Singapore)

1 carrot (optional; if you have time or don’t mind having to wash the peeler, knife and chopping board)

1 egg (recommended; wear gloves to crack it when porridge is almost ready so that you don’t need to wash your hands just for this)

Method

Scoop out 1tbsp of minced garlic and dump into the gallon-sized Ziploc or Glad bag.

So as to not dirty your hands, use the clear transparent sides of the bag as a psuedo glove to dig out the minced garlic that are stuck to the scoop.

Pour 1tbsp of light sauce into the bag

Shake and pour out 1tbsp of oyster sauce and dump it into the bag.

Once again, dig out any sauce that get stuck inside scoop.

Massage the bag of marinade to mix well.

Place the minced chicken into the bag.

Massage the bag again to ensure the marinade and minced chicken are thrououghly mixed.

If you are adding carrots, wash, peel and cut the carrots into 1cm x 1cm quadrants or 2mm-thin slices.

Now, pour the bag of marinade into the 4L pot of rice and water. Mix well with a pair of disposable wooden chopsticks (one less item to wash). Ensure you break the minced chicken apart, they should not be clumping together.

Cover the pot.

Place the pot on a medium sized burner. Fire up the stove. Fire should not be surrounding your pot. The rings of fire should be right under the bottom of the pot.

Once the porridge boil, turn down the fire (smallest possible fire).

Start washing the used utensils e.g. tbsp scoop and/or peeler, knife, chopping board.

Simmer (cook on small fire) the porridge for 20 mins or until water is almost drying up. Crack the egg in when water is almost drying up and keep stirring till egg is cooked.

**When simmering, you will see bubbles climbing up the tall pot around every 5 minutes, open the pot and stir using the ladle – scrape the bottom every time you stir. I use a Teflon scoop so it doesn’t scratch the pot.