200g brown rice, 70g red rice, 60g white rice, 1 tbsp glutinous rice, 50g peanuts, 3 pieces dried scallops, 3 dried mushrooms (soaked and shredded), 5 dried oysters (diced), 2.5 L water, 200g chicken meat (steamed till done and shredded, keep the steamed chicken stock), 2 century eggs (diced)
1 tsp pepper, 1 tbsp chicken stock powder, 1 tbsp salt, 1 tbsp sugar, 2 tbsp sesame oil
Some shredded young ginger, some chopped spring onion
1. Wash all rice well and put into ceramic pot of Khind Soup Cooker with all other ingredients A.
2. Press button to select Porridge Menu.
3. Once porridge is done add in seasoning to taste and steamed chicken meat stock.
4. Dish out porridge and serve with ingredients B and garnishing.