Mummy’s Porridge

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Step 1

Put chicken carcasses, breast meat and water in a pot. Skim off scum and fats from the stock. Remove breast meat once it is cooked and shred it for garnishing later. Add anchovies. Simmer for 1 hour.

Step 2

Put rice, chicken stock, carrots, tomatoes and scallops in a pot. Bring to boil and remove froth. Lower the heat and simmer for 1 hour with pot half covered. Stir occasionally.

Step 3

Season with light soy sauce, white pepper and sesame oil. Leave the porridge in the pot covered for at least 10 minutes before serving.

Step 4

Garnish with shredded chicken, salted egg, crispy fried ginger, onion rings and spring onions.