1PieceChicken Breast Trimmed and cut into tiny bite sizes
1/2LbsPeeled Shrimps
1TspOlive oil / cooking oil
1TspSalt and White pepper
2PiecesPreserved egg You can find it in Asian Supermarket, Cut in tiny pieces
1EggFor egg drop at the end of cooking
Instructions
Soak 1 cup of rinsed rice in water for 20 minutes and add 1 Tsp of olive oil, drained well.
Bring 5 cups of water in the pot to boil, keep the flame at medium to large. Add the soaked rice in the boiling water let it cook until it gets cloudy ( Stir it occasionally to avoid the rice stick in the pot. cook about 30 minutes)
After 30 Minutes, the rice will double the size let it cook until the rice looks like breaking off (it usually take about 45 minutes in boiling water)
Once the rice soup become watery chowder consistency, add the chicken breast, chopped preserved eggs, ginger and stir it for another 3 minutes.
Keep the flame at medium, pour a beaten egg for egg drop in the porridge and add the green onions and season with salt and pepper
Turn off the heat, close the lid and let the heat from clay pot to cook the porridge about 8 minutes. The porridge is ready.
Notes
* If you can't find the preserved eggs, you can skip it.
* 5 cups water can be substituted with vegetable stock or chicken stock
* Keep the flame at medium to high heat the whole time.