Tuesday, 15 January 2013

Clay-Pot Chicken Porridge With Dried Oysters & Century Quail Eggs 瓦煲蚝干皮蛋鸡粥

Clay-Pot Chicken Porridge With Dried Oysters & Century Quail Eggs 瓦煲蚝干皮蛋鸡粥

A tasty and easy to prepare one-pot meal 

It has not been raining for the past three days and the weather is hot and dry again. SK cooked this easy to prepare one-pot meal for lunch. The consistency of the porridge was just right and to our liking. It was wonderfully fragrant and tasty.


100g rice
200g chicken drumstick
30g dried oysters ( wash and soak for 15 minutes in half a Chinese rice bowl of water)
5 century quail eggs ( remove the mud layer, wash and remove the shells )
1000ml water
1/2 tsp salt
1 tsp shallot oil
1 tsp chopped spring onion
some chopped Chinese parsley

 A century quail egg which is covered by a layer of mud mixed with saw dust to protect the shell

 The century quail egg with the protective mud layer removed.

 The century quail egg with the shell removed



1.  Wash rice. 
2.  Chop the drumsticks into bite-sized pieces.
3.  Place rice, chicken and the soaked dried oyster and water from the soaked oysters into a clay-pot and add water.
4.  Bring it to the boil, then cover the clay-pot with its lid and reduce to low fire.
5.  Let it simmer for 20 to 25 minutes until cooked.
6.  Switch off the fire and add in salt, shallot oil and century quail eggs.
7.  Garnish with chopped spring onion and chopped Chinese parsley.

Both nutritious and delicious.

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