Deep fry shallot till golden brown, drain oil and set aside

Retain the oil for later use

Wash rice and add oil

Mix rice and oil well

Add chicken stock, chicken breast and carrots and bring to boil

Turn heat to low and simmer for about 1 hour

Stir now and then

When porridge is thicken, turn of heat and dish out the chicken breast and shred it

Put the shredded chicken meat back into the porridge

Warm it before serving and garnish with spring onion, parsley, ginger and fried shallots and a few drops of shallot's oil