Ingredients:
– Thinly sliced chicken (white meat works the best)
– Fresh ginger root, cut into slices and/or strips
– Romaine lettuce, cut into strips
– Leftover white rice (or uncooked rice, if not pressed for time)
– Salt, for seasoning
– Scallions, for garnish
Step One: Fill a small pan with water, turn on high
heat, and drop the ginger in. (That way, you’ll really get the benefits
and flavor of the ginger.)
Step Two: Immediately add the rice. (You’ll want to
estimate putting less rice than you would normally eat since the rice
will “swell” the longer it is cooked.)
Step Three: Wait for it to boil, then bring it down to a slow simmer on low heat.
Step Four: Carefully watch over the porridge as it
simmers to a nice and thick consistency, stirring occasionally to avoid
the rice sticking to the bottom of the pan.
Step Five: Add the thinly sliced pieces of chicken. (To make sure it’s cooked thoroughly, separate any slices that may have stuck together by stirring and gently mixing. If needed, add a small amount of water to avoid a porridge that is too dry.)
Step Six: When the chicken is thoroughly cooked, season the porridge with a simple dash of salt to your preference. Stir gently.
Step Seven: Toss in the strips of romaine lettuce. Once it’s gently stirred in, immediately turn off the heat. (Otherwise, it will wilt and turn yellow.)
Step Eight: Carefully transfer your delicious porridge into a bowl and garnish with a pinch of scallions if preferred.
Eat And Enjoy ! :p
This porridge has always filled me with warmth and is an insta-cure for any of my symptoms. It’s simple, light, and delicious! I hope that your smile is as beautifully tender as Na Bong Sun’s on your first bite and that it’ll bring you fond memories of the characters we’ve all come to love in “Oh My Ghost.”
No comments:
Post a Comment