Oats & Egg Porridge

Name: Oats & Egg Porridge
Yield: 1 Serving
Cuisine: British
Ingredients: 1 cup Chicken Stock *OR 1 cup Water & 1 teaspoon Asian Chicken Bouillon Powder; 1/4-1/2 teaspoon Soy Sauce *alter the amount; Salt & White Pepper; 1/3 cup Quick Oats *OR Rolled Oats; 1/2 Egg *whisked, you can add 1 Egg if you prefer; 1/2 thin Spring Onion *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Ojiya’ Egg Rice Porridge is what I want to eat when I am not well OR extremely tired. If I have some already cooked Rice, it is easy to prepare. If I don’t have any cooked Rice, Oats is the easiest substitute. I always season the soup very lightly when I am not well.

Hiroko Liston @hirokoliston

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Ingredients

1 Serving

1 cupChicken Stock *OR 1 cup Water & 1 teaspoon Asian Chicken Bouillon Powder
1/4-1/2 teaspoonSoy Sauce *alter the amount
Salt & White Pepper
1/3 cupQuick Oats *OR Rolled Oats
1/2Egg *whisked, you can add 1 Egg if you prefer
1/2thin Spring Onion *finely chopped

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Steps

1

Place Chicken Stock in a saucepan and bring to the boil. Season with Soy Sauce, Salt and White Pepper. *Note: The amount of Salt depends on the saltiness of the Stock and your preference. I recommend to season the soup very lightly, particularly if you are not well.
2

Add Quick Oats (OR Rolled Oats) and cook for a few minutes OR until Oats are soft. Add whisked Egg slowly in a circular motion into the porridge and let it softly cooked. Add Spring Onion and gently stir.