1 chicken
2.5 litre water
1 cup of short-grain rice
Bunch coriander leaves (chopped)
Spring onions (chopped)
Salt & pepper to taste
Wash chicken well and put it in a pot with water and some salt
Bring to boil and simmer gently with lid on
Simmer till chicken is cooked and tender
Remove, set aside
When flesh is cooled, shred chicken with hand
Set aside a little of the shredded chicken (to put on top of porridge)
Wash rice till water runs clear
Bring chicken stock back to boil and cook rice over very low heat
Cook for 1 1/2 hours till you get soft porridge
Serve in individual bowls garnished with shredded chicken, chopped coriander and spring onions and twist of pepper
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