Chicken Rice Porridge
Hainanese Chicken Rice
Field Mushroom Risotto
Category Rice
serve 4
Ingredients
1 no : whole chicken
600 g : rice
12 l : chicken stock
0 . : Garnish
50 g : crispy onions
20 g : young ginger, julienned
20 g : spring onions, sliced
10 ml : sesame oil
10 ml : light soya sauce
20 g : onion oil
10 g : black peppercorns, freshly grounded
8 piece : Chinese crullers, cut into bite size

Preparation
Bring water to a boil, enough to cover chicken. Dip chicken in boiling water brining it up and down thrice. Leave chicken in pot and bring to quick boil. Turn off flame and leave chicken in water. Then, allow cooling. Tear or shred the cooked chicken.
Throw in bones back to pot to further simmer. Strain. Add more water to make 12 litre. Cook rice in chicken stock till cooked reaching a starch consistency. Add 2 teaspoons salt and 1 teaspoon Ve-tsin.
Serve by filling individual bowl with porridge.
Drizzle lightly with sesame oil, onion oil and light soya sauce with a dash of pepper.
Garnish with spring onions, shredded ginger, onion crisps and generous pieces of Chinese crullers.