Rainbow Porridge by Emily Teo

Preparation: 15 mins
Cook: 45 mins
Serves: 4

300 gm chicken fillet, skinned and sliced
1 tsp soy sauce
1/2 tsp sesame oil
Salt to taste
Pinch of pepper
1 cup rice, washed
1 can clear chicken broth
7 cups water
1/4 cup barley, washed
1 cup diced sweet potato
1/4 cup canned red kidney beans, drained
1/4 cup canned ginkgo nuts, drained
1/2 cup dried mushrooms, soaked in water for 20 mins, stalks removed and cut into thin slices
1/2 cup frozen green peas
Chopped spring onions to garnish

Method:
1. Marinate chicken with soy sauce, sesame oil, salt and pepper. Set aside
2. Boil rice with chicken broth and water for 10 mins, stirring every 5 mins. Add barley and sweet potato; continue to cook for 20 mins, stirring occassionally
3. Add kidney beans and ginkgo nuts; continue to boil till soft, about 10 mins
4. Reduce fire to low. Add mushrooms, green peas and chicken; simmer till chicken is cooked
5. Serve hot, garnished with spring onions