Simmer chicken in water to cover until tender with some salt. Fry the chicken, debone and shred the meat. Reserve 8 1/2 cups of the chicken broth.

Wash and drain the rice. Boil in 4 1/4 cups water until grains are tender to the bite. Add the chicken broth. Bring to a simmer and continue simmering at low heat until porridge is ready and there is no separation of liquid and rice. Add salt and pepper.

Serve porridge in deep bowls. Garnish with the cakwe, shredded chicken, fried shallot slivers and sliced spring onions. Add drops of light soy to taste.

Serve garlic chili sauce on the side.

This recipe yields 6 servings.

Comments: Cakwe is a savory roll that can be purchased in Chinese markets.

For added nutrition, a raw egg yolk can be added on the top of the hot porridge.