Ingredients:
A:
6 pints water
1 tsp salt
1 tsp msg
2 tbsp peppercorn
1 ¾ lb chicken
1 tbsp light soy sauce
1 tsp sesame oil
6 oz Thai fragrant rice
4 pints water
½ tsp salt
1 tbsp oil
Thickening:
3 tbsp glutinous rice powder
8 fl oz water
Garnishing:
1 oz young ginger, shredded very finely
2 stalks spring onions, cut finely
Dash of pepper
Chinese crullers, sliced
Directions:
- Boil A in a saucepan. Add chicken and boil rapidly for 5 minutes, reduce heat, cover pan and simmer chicken for 30 minutes.
- Remove chicken and immerse in a basin cold water for 5 minutes. Debone chicken and set aside. Put bones back in saucepan to simmer with the chicken stock for 1 ½ hours.
- Strain chicken stock into another saucepan adding boiling water, if necessary, so that it measure 4 pints.
- Cut chicken meat into small cubes and mix with 1 tbsp light soy sauce and 1 tsp sesame oil. Put in a bowl, cover and set aside.
- While chicken is being cooked, boil rice with the salt and oil in a fairly large saucepan till porridge is thick and smooth, stirring occasionally to prevent burning.
- Pour in the chicken stock, stir till well blended and bring to boil. Mix thickening and pour gradually into the porridge, stirring all the time. Simmer for 5 minutes before serving.
To serve:
Put some chicken into individual bowls, add the boiling porridge and garnish with shredded ginger, spring onions and a dash of pepper. Top with Chinese crullers and serve hot.
