Chicken Porridge

Ingredients

• 3-4 cups of rice
• 2 carrots cut into small cubes
• 2 whole garlic
• 4-5 table spoons chicken broth
• 3-4 chicken quarters (cut into 6 pieces) or 2 chicken breast cut into small bite size
• Sesame oil
• Fried Shallots
• White Pepper
•  3-4 stalks green onion chopped

Directions

1. Fill a medium size pot with water halfway and boil it on high heat. Once water boils, add garlic, chicken and chicken broth.
2. Once chicken is halfway done, add carrots and rice. Continue boiling in high heat and add water if it starts to dry up. Stir the content every once in a while so it stick and burn on the bottom.
3. Once rice becomes mushy and porridge-y, add salt to taste and several dash of pepper. 
4. Serve in a small bowl and garnish with a dash of pepper, few drops of sesame oil, some chopped green onions and fried shallots. 

Can store for several days if stored properly and kept in fridge. It will dry up the next day because the rice has absorbed all the water. Just add some water, nuke it and add the same garnish again.