Sunday, October 4, 2009

Chicken and Yam Porridge


Chicken and Yam Porridge

Yams are high in Vitamin C, dietary fiber, Vitamin B6, potassium, and manganese; while being low in saturated fat and sodium. Vitamin C, dietary fiber and Vitamin B6 may all promote good health. Furthermore, a product that is high in potassium and low in sodium is likely to produce a good potassium-sodium balance in the human body, and so protect against osteoporosis and heart disease. Chicken and yam porridge is a great combination.

Ingredients

* 1 small size chicken (for chicken broth)
* 2 quarts cold water or add enough water to cover chicken.
* 1 tablespoon sea salt
* 1 tablespoon sugar
* 5 Garlic cloves, peeled
* 1 quart cold water
* 1 cup of brown rice
* 1 cup of jasmine rice
* 1/2 cup of sushi rice
* 1.5 pounds yam
* 1/2 green Onion, chopped
* Ground black pepper
* Salt and sugar, to taste
* Red pepper, thinly sliced as a garnish.

How to make chicken and yam porridge

1. Place next 5 ingredients (chicken through garlic) in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat to a gentle boil. Skim foam. Cover and simmer for 2 hours.
2. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Refrigerate for 8 hours or overnight. Skim fat from surface.
3. Wash yams and cut into 3 inch sections and soak in cold water.
4. Place rice, some shredded chicken and yams in pot. Add water, chicken stock and bring to boil. Once boiling, reduce heat to simmer and stir occasionally until rice grains are cooked (puffed up or broken). Switch off heat and close lid and allow to stand for 15 minutes.
5. Add salt, ground black pepper and sugar to taste.
6. Pour onto serving bowls, top up with chapped green onion and thinly sliced red pepper. Serve hot.


With side dish : Canned tuna, pickled jalapeno in soy sauce, stir fried dried anchovy

With Water Kimchi

Tips

Instead of yam, you can add Asian sweet potatoes.

1 comment: