Chicken Porridge

Rinse the rice and drain. Do this 2 - 3 times.

Put the rice in a slow cooker along with chicken broth, bay leaves, chicken bouillon, salt and pepper. Stir until mixed well.

Set the slow cooker on low then cook until the rice absorbs all the liquid. (I started cooking at 9 pm, then the next day at 9 am, I opened the lid and stir the porridge, tasted it to make sure it needs more salt or not. Then I put the lid back on and continue to cook it until 10 am)

Heat the oil, saute the garlic and ginger until fragrant.

Add in the ground chicken. Saute until the chicken turn white.

Add in the oyster sauce, salt, sugar and pepper. Stir it until mixed well. Taste it. Add more seasoning if needed. Cook until no more liquid left.

Turn the heat off. Let the chicken cool down then pour all into a food processor. Pulse a couple times to get fine texture.

Put the chicken back in the pan. Add in the sesame oil. Stir it for a little bit on a medium heat until mixed well. Turn the heat off.

How to serve : put the porridge in a bowl. Add the chicken and you can add other things such as youtiao (chinese doughnut/fried bread stick), roasted peanut, fried french onion/fried shallot etc and sprinkle with sliced green onion/chives. If you like it spicy like me, you can add hot sauce/chilli/sambal as much as you want.