EZCR#35 - MEAT, EGG AND YAMBEAN PORRIDGE

This is not the thick and mushy type of porridge. The rice is grainy but soft and the broth is a little soupy for the Chinese crullers to soak it up. It is a very simple and easy porridge to prepare and the yambean cubes stay crunchy.

A homey porridge for the family, serve with a simple stir fry vegetables makes it a complete easy meal.  Love this easy meal which is perfect for busy days.

Ingredients

[serves 4]

1 ½ cups rice

2 litres water

200 gm yam bean – cubed

150 gm pork meat – cut strips

1 large egg [I used duck egg] – lightly beaten

Some chopped coriander and spring onions

Some crispy fried garlic

1 piece Chinese crullers [Eu Char Koay/Yutiao] – cut small pieces [click here on how to fry soft crullers till crispy]

Seasoning

2 tsp salt

½ tsp chicken stock granules or msg

½ tsp pepper

2 tbsp cooking wine

1. Marinate meat strips with 1 tsp light soy sauce, wine, dash of pepper and cornstarch. Mix well and set aside.
2. Boil rice with water in a big pot. Add in yam bean cubes and salt when the water boils. Cook until rice is soft over medium heat [about 30 minutes].
3. Add in marinated meat to cook, stir to mix well. Pour in beaten egg and do not stir until after cooking for 10 seconds.
4. Lastly add in msg, pepper and wine to taste.
5. Scoop porridge into individual bowls to serve yutiao, fried garlic, chopped coriander and spring onions.