Baked chicken and carrot porridge

Morning feast - Tuesday.

Ingredients (serves 4):
3 chicken thighs
2 cups chicken stock
1 cup white rice, washed
3 shallots, chopped
2 carrots, cubed
1 tsp dark soya sauce
1 tsp oyster sauce
1/2 tsp salt
2 tsp pepper
Chopped spring onions, to garnish

Method:
1. Pre-heat oven to 175 deg C. De-bone and remove chicken skin. Set the meat aside and wash the bones with hot water.
2. Place the chicken bones into a pot of water with the chicken stock. Add the rice and shallots and boil for 30 minutes on medium heat. Turn off the heat when a porridge consistency forms and pour into 4 bowls.
3. While the porridge is cooking, marinate the chicken and carrots with dark soya sauce, oyster sauce, salt and pepper. Bake for 20 minutes.
4. Remove chicken from the oven and slice into pieces, then place on top of the porridge with the carrots. Add spring onions.

Tips:
Throw in peas and corn to the porridge to add more flavour.

Recipe source: Simply Her magazine (May 2008)