20g (0.7 oz) dried bird's nest
50g (2 oz) chicken fillet
1 small chicken carcass
50g (1/4 cup) raw rice
1 litre (6 cups) water
1 teaspoon salt
1. Soak the bird's nest in water for an hour. Pick out any traces of feather and impurities with a pair of tweezers. Rinse the rice briefly and drain.
2. Scald the chicken fillet and carcass in boiling water for 3 minutes. Rinse and drain.
3. Bring the 1 litre of water to a boil. Put in the scalded chicken carcass and simmer for 1 hour until the stock is reduced to two-thirds (4 cups).
4. Include the washed rice and bring to a boil again under high heat. Lower the heat to medium-low and continue to boil until the rice begins to break up.
5. Now add the bird's nest and continue to cook the porridge for another hour before putting in the chicken fillet and a teaspoon of salt. Cover pot and keep cooking for a further 30 minutes.
6. Remove and discard the chicken carcass. Take out the chicken fillet, cool and shred finely.
7. Taste the porridge and adjust seasoning if required. Return the shredded chicken fillet to the porridge and cook for 5 minutes. Serve warm.