Product(s) Used for this Recipe
Swanson Chicken Broth

Spinach Chicken Porridge

150g Spinach, 1 box (1 litre sized) Swanson's Clear Chicken Broth, 4 cups water, 240g Chicken Breast Meat (minced), 1 cup Short Grain Rice, 1/4 tsp Salt, 1 TBS Oil

For Seasonings:
3/4 tsp Salt, 1tsp Potato Starch, 2 TBS Swanson Stock (taken from (A)), A little Sesame Oil, A dash of Pepper

(C) Garnishing:
1 Yew Cha Kueh (toasted & snipped to round cuts), 1-2 TBS Red Medlar Seeds Some Golden Shallots.
Cooking Detail
For 4-5 persons as a light meal by itself
1) Rinse 1 cup Short Grain Rice, Add 1/4 tsp Salt, 1 TBS Oil and soak for 15 minutes before cooking.

2) Bring 1 box of Swanson's Clear Chicken Broth (1 Litre) to a boil with 4 cups water, Scald Spinach in it. Drain. Put Spinach wit 1/4 cup water or Chicken Broth in a blender & blend till puree.

3) In the same Chicken Broth, parball Red Medlar Seeds till puffed up. Drain & leave aside for later use.

4) Fill a pressure cooker with rice from step (1), Pour in the Chicken Broth from step (2), close lid and boil till pressure is built up, and hising sound is heard, Turn fire to medium, continue boilling for 10 minutes, Off fire, release pressure completely before opening the lid. Porridge is ready.

5) Mix minced Chicken Breast Meat with 1/2 tsp Salt, 1tsp Potato Starch, 2 TBS Swanson's Chicken stock, a dash of Pepper & a little sesame oil Marinate for 5 minutes.

6) When Porridge is ready, transfer to a big clayport, Drop in minced chicken from step (2) to cook, Add in 1/2 tsp salt, 1 Egg White, off fire, cover with lid for 1 minute. Open cover & Stir. Spoon in Spinach Puree at the side.

7) Before serving, dribble in a few drops of Sesame Oil, garnish with cut Yew Chia Kueh, Red Medlar Seeds and some golden Shallots Flakes. Ready to serve.