Oh the ingenuity that the Porpor generation possesses! This dish that Mum made for lunch is a combination of leftover rice, leftover chicken (both of which always exists in my fridge!) and the rich broth of boiled Dried Sole (which always exists in Mum's pantry). The result - A full bodied porridge with the consistency of pureed rice, that warms your tummy in the most delicious way possible. Yes, the ultimate comfort food isn't just for the sick anymore!
![](https://static.wixstatic.com/media/022414_9f96fc670e6b422b9f3114b2750cfb56~mv2.jpg/v1/fill/w_980,h_980,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/022414_9f96fc670e6b422b9f3114b2750cfb56~mv2.jpg)
Here's How:
Step One:
Boil 2 Dried Sole Fillets in a medium pot of water. Simmer for about 2 hours.
![](https://static.wixstatic.com/media/022414_f02688ea7b6647d98aa1e195ac31c0da~mv2.jpg/v1/fill/w_980,h_1139,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/022414_f02688ea7b6647d98aa1e195ac31c0da~mv2.jpg)
Step Two:
Add shredded Chicken, rice (You can use either leftover rice or about 3/4 to 1 Cup of uncooked Rice). Boil till soft and the consistency that you like.
Step Three:
Season with Chicken Cube & Sesame Oil (use Sesame Oil sparingly. The taste is overpowering. Best to add a little at a time and taste along the way.)
Step Four:
Crack an Egg if you want to up the nutrition level. Garnish with Spring Onions.
Best eaten with Yu Tiao and Bottled Pickled Vegetables.
![](https://static.wixstatic.com/media/022414_220a260052f5430690a3f4d7303206f9~mv2.jpg/v1/fill/w_980,h_1304,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/022414_220a260052f5430690a3f4d7303206f9~mv2.jpg)
Step Five: Enjoy!
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