Chicken Porridge with Salted Egg

Difficulty: easy

Preparation time: 10 min
Total time: 30 min
Serving size: 6 portion

Ingredients
200 g chicken breast fillets, skinless, cut into pieces (4-5 cm)
10 g light soy sauce
1 - 2 tsp sesame oil, toasted, adjust to taste
200 g rice, rinsed and drained
1600 g water
2 century eggs, washed

2 salted duck eggs, cooked, shell removed and cut into cubes
2 tsp chicken stock paste 
or 2 tsp chicken stock powder
2 tsp salt
1 pinch ground white pepper
10 g fresh ginger root, finely shredded
2 sprigs fresh coriander, leaves only, finely chopped, to garnish
2 spring onions, finely chopped, to garnish

Preparation

1. Place chicken, light soy sauce and sesame oil into mixing bowl, chop 5 sec/speed 5. Transfer into a bowl and set aside.
2. Place rice and water into mixing bowl, set Varoma dish into position, add eggs to it. Close Varoma lid and cook 16 min/100°C/speed 3. Remove Varoma and place eggs in cold water before removing egg shell, cut eggs into cubes (5 mm). Alternatively, see note.
3. Add reserved minced chicken, reserved century eggs, salted eggs, chicken stock paste, salt, white pepper powder and ginger, cook 5 min/100°C/Reverse/speed 1. Garnish with chopped coriander leaves and spring onions before serve.

Note:

• Instead of steaming the eggs in the Varoma dish, the eggs could just be cooked separately by submerging in water & cooking over medium heat for 10-12 minutes.