Rainy days, wilting leaves, chilly temperatures... ol' Autumn is here again. A bowl of hot rice porridge is the best way to stay warm, with spicy ginger, tiny bits of salty eggs and crunchy-to-every-single-bite peanuts for added texture. My fingers are already freezing now as I type, so I'll just cut the crap and get right into the recipe!
Ingredients:
1 cup of Normal White Rice
1 Salted Egg (chopped into small pieces)
1 Century Egg (chopped into small pieces)
1/2 cup of Peanuts (with the skin intact for the precious nutrients!)
Ginger (thinly sliced)
Scallions (finely chopped)
Cilantro (finely chopped)
White Pepper Powder
Salt
Chicken Bouillon/Powder/Soup Stock
Instructions:
Wash and cook 1 cup of rice with 6 cups of water together with the peanuts in a pot (non-stick preferred) under high heat until it slowly becomes starchy. Stir occasionally to prevent it from getting a burned bottom. Turn down the heat and cook for another 30 minutes with low heat. Remember to add water occasionally to maintain a watery consistency and not dried out.
Then, add in the Chicken Bouillon and salt for added flavour and then followed by the Salted egg and Century egg. Mix everything throughly and continue to cook under low heat until a desired porridge consistency is reached.
Serve with chopped cilantro, scallions, ginger, soy sauce and a few dashes of white pepper powder.
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