Baked Chicken and Carrot Porridge

Because of the opened pack of chicken stock which had to be used up within 7 days, I went through my collected stack of recipes and found one from Simply Her magazine, which will not only make use of all the stock, and is easy to cook as well. Since I didn't like to deal with chicken bits with bones still attached, I used chicken fillets instead of the stated chicken thighs.

Baked Chicken & Carrot Porridge

4 servings

Ingredients :

- 3 chicken thighs
- 2 cups chicken stock
- 1 cup white rice, washed
- 3 shallots, chopped
- 2 carrots, cubed
- 1 tsp dark soy sauce
- 1 tsp oyster sauce
- 1/2 tsp salt
- 2 tsp pepper
- spring onions, chopped, for garnish

Directions :
1) Pre-heat oven to 175 deg C. De-bone and remove the chicken skin. Set the meat aside and wash the bones with hot water.

2) Place the chicken bones into a pot of water with the chicken stock. Add the rice and shallots and boil for 30 mins on medium heat. Turn off the heat when a porridge consistency forms.

3) While the porridge is cooking, marinate the chicken and carrots with dark soy sauce, oyster sauce, salt and pepper. Bake for 20 mins.

4) Remove chicken from the oven and slice into pieces, then place on top of the porridge with the carrots. Garnish with spring onions.