Eversince YH taught me how to cook this porridge years ago, I have not stopped making it.
We love eating this cabbage-carrot porridge, especially on a cool, rainy day. Like today.
The stock is made using a handful of local anchovies and two to three pieces of Korean anchovies, dried scallops, several slices of ginger and one white radish. Then I add one cup of broken rice grains, one large cabbage, two carrots and a chicken thigh or breast to the stock and simmer over low fire for 30 minutes.
I like to top the porridge with pan-fried tau kwa, shredded chicken, scallions, parsley and freshly fried shallots. The smell of shallots frying in the wok is heavenly and they add such a fragrant sweetness to the porridge.
Great comfort food for me.