This Cordycep flower and shredded chicken porridge is smooth, rich in flavour and comforting. To me, this is the ultimate one-pot meal which is most welcoming for lunch or dinner especially in this hot and humid weather. The crunchy Cordycep flowers lend a hand into bringing this porridge up to the next level. Cordycep Flowers and shredded Chicken Porridge ~ 虫草花鸡丝粥 Ingredients 360 gm free range chicken (or a quarter chicken) 125 gm Jasmine rice 8 gm dried cordycep flowers 8 dried scallops, rinsed a handful of goji berries 2 tsp Shaoxing wine 1/2 cube of chicken bouillon 8 cups of water or more according to your desired consistency 3 slices of ginger Salt to taste A dash of sesame oil Method To poach the cordycep flowers - soak the dried cordycep flowers to expand for about 10 mins. Drain. Then boil them with just enough water to cover, once cooked, add some salt and 2 tsp Shaoxing wine. Set aside. Boil the jasmine rice and slices of...