Step 1

Wash the chicken bone to remove any debris and dirt.

Step 2

Place the chicken bone in a stock pot.

Step 3

Add cold water sufficient to submerge all the bones.

Step 4

Heat the water over high heat until it starts to boil. Once it is boiled, reduce the heat.

Step 5

Simmering on your stove top for one hour. Stir occasionally.

Step 6

Skim of the scum floating on the surface from time to time. This step can help to obtain a clean stock.

Step 7

After one hour, remove the bone. Let the chicken stock pass through a wire mesh strainer.

Step 8

Let the stock sits for ten minutes. Then pour it into another pot through a strainer again, but discard the sediments at the bottom.

Step 9

Clean the rice by rinsing it twice with plenty of water.

Step 10

Soak the rice with water for one to three hours.

Step 11

Bring the chicken broth to a boil. Add the rice into the liquid. Keep stirring to prevent the rice from sticking to the bottom of the pot.

Step 12

Let it boil in this way for about ten minutes.

Step 13

Add the mashed century egg

Step 14

Add a salted egg (optional)

Step 15

Reduce to the lowest heat possible so that the porridge is barely boiled.

Step 16

Remove the salted egg and cut it into small pieces. Set aside.

Step 17

Continue simmering at this state for the next one to two hours. Stir occasionally.

Step 18

Season with one tablespoon of salt.

Step 19

Ladle the porridge into a bowl.

Step 20

Add some pieces of salted egg, ground white pepper, drizzle some light soy sauce plus a few drops of sesame oil.