Wanted to cook something simple for another lazy Sunday afternoon and thought of the dried oyster and roast pork hock porridge my aunt used cook in Malaysia. When I was young, I don't really the dried oyster flavor except this porridge. Since I wasn't able to get the roasted pork hock, I replaced the roasted pork hock with chicken breast to make it more healthy and less oily.
- * Rice
- * Water
- * Dried Oyster
- * Chicken breast
- * Soy sauce and pepper for marinate
- * Salt to taste
- I marinated my chicken breast with some soy sauce and pepper for about 30 minutes and put the remaining ingredient into my rice cooker.
- Select porridge function.
- Serve with some green onions and diced century egg