Step 1

In a large pot, bring the chicken bones and water to a boil on high heat.

Step 2

Once the water comes to a boil, reduce the heat to low and simmer for 1 1/2 hours.

Step 3

For a clear broth, skim the foam and bits off the surface of the soup.

Step 4

While the chicken bones are simmering, cook your rice. (I use a rice cooker, but if you don't have one, you can cook the rice on the stovetop.)

Step 5

After 1 1/2 hours, remove the chicken bones.

Step 6

Skim off any additional foam and fat.

Step 7

Increase the heat to high. Once it comes to a boil, lower heat and simmer the broth until it reduces by 1/3 the original volume (~20 min depending on the volume of soup.)

Step 8

Once the broth has reduced, add your cooked rice and simmer on med-low for another 20 mins or until the desired consistency is achieved.

Step 9

Top porridge with thinly sliced green onions, white pepper, and diced century egg.