Chicken and turkey
A classic on Chinese breakfast tables, this porridge is made by slowly boiling rice in chicken stock, then adding shredded chicken. Topped with crisp air-fried onions, it works equally well for large celebrations or packed breakfasts.
Spread the thinly sliced onions in the air-fryer basket. Cook at 180°C / 355°F for 8 minutes, shaking once halfway through, until crisp and golden. If you do not have an air fryer, roast them for the same time in an oven preheated to 180°C / 355°F.
Bring the rinsed rice, chicken stock and ginger to a boil. Reduce the heat and cook for 35 minutes, stirring constantly, until the grains break down into a smooth porridge.
Stir the shredded chicken and salt into the porridge and heat for 2 minutes. Finish with sesame oil, crisp onions and scallions, then serve.
Stir the rice constantly or it may stick to the pan and develop a burnt smell. Watch the onions closely in the air fryer: thin slices can darken in seconds. Allergens: contains sesame.
Kıtır soğanı bir gün önceden hazırlayıp havalandırmalı bir kapta saklasam ertesi sabah hâlâ çıtır kalır mı, yoksa lapayı pişirdiğim sabah mı taze kavurmam gerekir? Kahvaltı telaşında zamandan kazanmak istiyorum.
Havalandırmalı bir kapta, nemden uzak tutarsanız ertesi güne kadar çıtırlığını büyük ölçüde korur. Yine de servisten hemen önce airfryer'da 1 dakika ısıtmanızı öneririm, tazeliği geri gelir.
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