Savoury porridge with ginger and chilli oil
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 eggs, (we used Burford Browns)
- 100g porridge oats
- 700ml chicken stock
- 2 tbsp shaoxing rice wine
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 clove garlic, finely chopped
- a thumb-sized piece ginger, shredded
- ½ a small bunch chives, finely chopped to serve
- 1-2 tbsp chiu chow chilli oil, see notes below
Method
- STEP 1
Put the eggs into a small pan of boiling water and simmer for 6 minutes 30 seconds, then drain and rinse until cold. Peel and quarter lengthways just before serving.
- STEP 2
Put the porridge oats into a pan with the chicken stock and some seasoning, bring to the boil and simmer for 5-10 minutes or until the oats have softened and have a soupy consistency. Stir through the shaoxing rice wine and soy.
- STEP 3
Heat the vegetable oil in a frying pan and fry the garlic and ginger for 1 minute until crisp.
- STEP 4
Spoon the porridge into bowls, spoon over the crispy garlic and ginger, sprinkle with chives, top with the egg pieces and chilli oil.