Rice Cooker Lobster Porridge Recipe

Rice Cooker Lobster Porridge Recipe

Easy
1 hour 
Serves 2-3 pax

Porridge consistency is subjective. Some prefer a thicker consistency while others prefer a thinner consistency. This recipe uses a 1:8 rice to water + CHU Collagen ratio. You can increase to 1:9 for a thinner consistency. Do note that porridge generally thickens with time as it continues to absorb water. 

Ingredients

1L CHU Chicken Collagen Soup
2 cleaned lobsters
1 cup/ 180g rice 
440ml water
50g dried scallops
1 tablespoon Shaoxing wine
Salt to taste
White pepper to taste

Instructions

1. Soak dried scallops in hot water until soft (approx 20-30minutes).
2. Add CHU Collagen and water in a pot. Bring it to boil.
3. Add dried scallops and Shaoxing wine. Let it simmer for 3 minutes.
4. Poach lobster in the same pot for 2 minutes and transfer to cold water.
5. Separate lobster meat from lobster. Keep meat refrigerated.
6. Rinse rice briefly before placing them in the rice cooker.
7. Transfer all the contents from the pot (CHU Collagen + water + dried scallops) and lobster head + shells into the rice cooker. Press cook.
8. During the last 5 minutes, add the refrigerated lobster meat, salt and pepper to taste.
9. Add some garnishing - prawn oil (next story), chopped scallions or chicken floss and serve immediately.

Protips:

1. Fry 8 prawn heads with 200ml canola oil in a small pot. The oil should cover 3/4 of the prawn heads. Stir fry for 15 minutes or until the heads are crispy. Strain the oil and add desired amount into porridge before serving. 
2. Rinse and freeze rice the night before to get a silky consistency. Freezing 'breaks' the rice kernels down.