Ingredients:
50 g rice, washed
1 cube chicken stock/instant seasoning
1 ½ ltr water
1 piece chicken (chicken breast or chicken thigh)
50 g mushroom
1 stalk celery, finely chopped
1 cak kwai/cakwe, sliced
shallot crisps
Tong cai (Tianjin preserved vegetables)
Salty light soy sauce
salt and pepper powder to taste



Method:
1. Simmer chicken in water to cover until tender with some salt and instant seasoning, stir. Reduce the heat, simmer for 30 minutes. Remove from heat.
2. Remove the chicken out of the pot, let the chicken cool and shred. Set aside. Reserve the chicken broth.
3. Boil the rice in remaining chicken broth until grains are tender to the bite. Add the mushroom. Bring to a simmer and continue simmering at low heat until porridge is ready and there is no separation of liquid and rice.
4. Serve porridge in deep bowls. Garnish with the pepper powder, tong cai, cakwe, shredded chicken, shallot crisp and celery. Add drops of light soy to taste.
5. on mange ce plat chaud.