Porridge is a comfort food especially on cooler evenings. I am partial to the semi-watery version, where the rice is broken into pieces but not so watery that the grains cannot be tasted. The ginger adds a nice touch of heat, countering the evening temperature. This can be eaten on its own, thanks to the shredded chicken providing texture. In Singapore, you would likely see several side dishes to accompany it.
1 cup rice
10 cups water
1 chicken bullion cube
2 chicken drumsticks
1 dried scallop
1″ ginger, skin on, cut into 4 pieces
2 tsp sea salt
Pinch white pepper
Place rice, water, ginger, chicken and scallop into a large pot.
Bring to a boil.
Add bullion cube, salt and pepper.
Allow to boil for 5 minutes before turning down to a slow simmer.
Simmer for 60-90 minutes, stirring occasionally, scrapping the bottom of the pot especially if you feel some rice sticking to bottom.
Remove chicken partway through. Remove meat, shred and return to pot. Discard bones.
Add sesame oil and simmer for 5 more minutes.