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Chinese New Year Rice Porridge

Chinese New Year Rice Porridge

As this is a Chinese New Year leftover recipe, feel free to adapt the ingredients according to what you have in your kitchen.


  • 500 grams pork bones (chicken bones) blanched in boiling water and rinsed
  • 2 litres water
  • 50 grams threadfin fish maw soaked in hot water until softened and cut to bite-sized pieces
  • half head napa cabbage sliced to bite-sized pieces
  • 4 servings of cooked long-grain white rice
  • light soy sauce optional
  • coriander for garnishing

(A) Luxury Ingredients (per person serving)

  • 3 pieces canned baby abalone
  • 2-3 “ang kar” prawns veins and shells removed (leaving only the tail end)
  • 2-3 large white Hokkaido scallops if using frozen, thaw before use
  • 50 grams shabu-shabu pork slices


  1. In a soup pot, add pork bones and water. Simmer for 20 minutes. Add fish maw and simmer for another 20 minutes, or until softened. Add cabbage in the last 5 minutes of cooking. Set aside.
  2. When ready to serve, ladle a bowl of soup broth in a smaller pot and bring to a simmer. Add ingredients (A) and one portion of cooked rice. Cook briefly for a few minutes, until the scallops are cooked. Season the broth with soy sauce if needed.
  3. Transfer to a serving bowl and top with cooked cabbage, fish maw and coriander.
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6 comments on “Chinese New Year Rice Porridge”

  1. Wow, so luxurious, the broth must be very sweet too.

  2. I call it “X Treasure Porridge” where X= # of treasures in there :D The broth must be super flavorful even though light-tasting.

  3. I have all the ingredients minus the abalone. I can still cook this porridge, hehehe! Thanks for sharing, it must be delicious too.

  4. Looks like a lavish feast. I love how CNY always leaves so much for delicious leftover meals after the event itself.

  5. While most of us turn the leftovers into the usual ‘Chai Boey’ (pretty much leftover food stew), you guys turned them into something this luxurious, LOL! =)
    I am not a fan of congee or porridge, but abalone, hehe….that’s one wonderful bowl of treasures eh? ;-)

  6. Pingback: How To Cook Chinese Chicken Porridge – Information

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