Chicken Porridge Cooking

Here we are in 2009! I hope it is not too late to wish everybody a very Happy New Year. We had a wonderful new year's eve, hanging out with friends, eating good food and playing poker. The next thing I know it was like past 2am and time to go home. I hate driving at night especially in an unfamiliar road/freeway. To make matter worst, it was really really foggy that night and that made driving even more difficult. Thank god for gps though!

Anyways, back to cooking. Last week I craved for some good chicken porridge. I have some salted egg and pickled leek at home and the thought of chicken porridge with them was just too much to resist. I remember my favourite porridge joint back in Kuala Lumpur. It was at this place called Kampung Baru (literally translated to New Village) right smack in the city centre. They have a huge display of dishes to go with the rice porridge. All you have to do is pick and put them in provided plates, give it to them and find a table to sit. They will cook your chosen dishes and serve with porridge of your choice, be it plain white porridge or chicken porridge. Since there would always be at least 5 different dishes, I always choose plain white instead of chicken porridge which I think is best enjoyed on its own.

Chicken Porridge

1/2 cup jasmine rice, rinsed
5 cups water
1 chicken leg
1in ginger, julienne
3 stalks celery, sliced
1 carrot, sliced
Salt
White pepper (optional)
1 star anise (optional)
2-3 cardamom seeds (optional)
1 tbs veggie oil

1. In a pot, heat the oil on medium high. Add star anise and cardamom seeds, stir until fragrant.

2. Add ginger and chicken, continue stirring and flip the chicken once.

3. Add rice and water and let it boil. Turn the heat down to medium and continue boiling.

4. Add salt and white pepper, stir and taste. 30 min.

5. Add in the celery and carrot. Stir occasionally. Continue boiling for another 30 min.

6. Serve hot with pickled leek and salted egg.