CHICKEN PORRIDGE

1/2 cup rice

5 cups water

1 chicken leg - cut into small pieces

1 inch ginger

3 stalks celery, sliced - I omit this

1 carrot, sliced

salt

white pepper

1 star anise

2 - 3 cardamom seeds

1 tbsp vegetable oil

Method

1. In a pot, heat the oil on medium high. Add star anise and cardamom seeds. Stir until fragrant

2. Add ginger and chicken. Continue stirring.

3. Add rice and water and let it boil. Turn the heat down to medium and continue boiling.

4. Add salt and white pepper, stir and taste.

5. Add in the celery and carrot. Stir occasionally and continue boiling for another 30 minutes.

6. Serve hot.

Note : It is nice to be eaten with pickled sour green mustard.

Source : http://www.saltandturmeric.com