Best Baby Porridge Ever!

The best Baby Porridge is made from the best Soup stock ever!

Soup Stock :

5-6 Chicken Carcasses (break them into small pieces, so it'll fit in the pot)
7-8 Garlic Pips
2-3 inches Ginger
1 tablesp of Black Peppercorns
Water (filled up over the chicken)

Boil for 20mins. Simmer for 2-3 hours. When cooled, pour stock through sieve, into another pot and store in fridge. Skim oil off, overnight. It keeps for 3 days.

Porridge :
Wash 1/4 cup rice thoroughly. Put carrots and pour stock in about half a small pot. Put on low flame for about 45 mins. Once thicken, put in any kind of vege and minced meat.

Cook abit more. That's it. It's so tasty, you want to eat it yourself.


If making noodles :
Just add some fried shallots and a little bit of salt (or none at all, it's so tasty!), to the soup stock. Note : Cook the vege n noodle separately. If you mix the stock up with the vege/noodle, it'll distort the taste.

Simple chicken with mushrooms

Serves 4
Prep Time 5 min
Cooking Time 12 min

450gm button mushrooms
1 tbsp groundnut/peanut oil
1 tbsp sesame oil
2 tbsp coarsely chopped garlic
2 fresh green chillies, deseeded and shredded
1 tbsp Shaoxing Rice Wine/Sherry
salt and freshly grd pepper
2 tsp sugar
225gm boneless skinless chicken breasts, minced
3 tbsp finely chopped spring onions

1. Wipe mushrooms with damp cloth and slice finely
2. Heat wok till high heat. Add groundnut and sesame oils and when very hot and slightly smoking, add garlic n chillies. Stirfry for about 20 seconds

3. Add mushrooms and stir fry for about 3 min

4. Add rice wine/sherry, salt pepper and sugar..continue to stir fry for 5 min or until the mushrooms are cooked through and absorbed any excess liquid.

5. Add chicken and stir fry for 4 min.

6. Serve with Spring onions sprinkled ontop.

From : Ken Hom's Quick Wok