Chinese New Year Rice Porridge

My mum made this bowl of rice porridge cooked with luxurious Chinese New Year leftovers. She first cooked a huge pot of soup broth with pork bones, fish maw and cabbage.

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When ready to serve, she cooked the luxurious ingredients on an individual portion basis – yes, if there are 10 people, I can imagine a long queue as she cook it bowl by bowl. Actually, we all came home at different times, so cooking it like that is as fresh as can be and made each of us feel special. Everyone gets a single portion of luxurious ingredients such as baby abalones, shabu shabu pork, fresh scallops and premium “ang kar” prawns. It sort of remind me of Teochew seafood porridge. This is a great recipe for clearing your kitchen of Chinese New Year leftovers, and the light-tasting soup broth is just perfect after all that feasting.

Chinese New Year Porridge Recipe

I really don’t know how to name this dish, so I am calling it a “Chinese New Year Rice Porridge” since it is made with CNY goodies. If you have eight premium ingredients, I guess you can give it an upmarket name like Eight Treasures Porridge to entice your diners :)

Chinese New Year Porridge Recipe

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.