Chicken and Cabbage Porridge with Salted Eggs

Since the last time round we bought 4 salted eggs (its a packet...no loose ones for sale), and the only thingy I could think of is porridge for salted eggs, therefore its Round Two of porridge cooking. The 2nd time puddy was more prepared.

1. Clean 2 salted eggs first.
   
2. Wash the rice, put in about 3-4 times the water and bring pot to boil.
3. Then, defrost a chicky breast and wash it. Steam the chicky breast for 15 mins
   
4. When the water in the rice pot has boiled, put in the 2 eggs so that it can be cooked together. Turn down the fire to simmer the porridge,
5. In the meantime, cut into strips half a chinese cabbage
6. 15mins later after step 3, turn off the fire to the porridge and the breast.
7. Take out the 2 salted eggs and the cover of the wok used for steaming.
   
8. Put salted egg under running water, cut them into half and remove shell.
9. By the time step 9 is done, the chicky breast is cold enuff to pluck into strips.
10. Wait for the glutton lamb to come back, put in the cabbage with some water into the porridge and boil a while til cabbage is soft. At the same time, stir in the chicky strips.
    
11. Serve, and add some soy sauce, sesame oil and pepper.
    

All done in 25 mins or less. Lesson learnt: Planning is important.

Hope my mehmeh liked the dinner! =)

Who washed the dishy? Lil lamb, coz puddy cooked for him!