Noob Cook Recipes

Hot & Sour Lemon Prawns Recipe How to de-vein shell-on prawns Shiitake Mushroom Stew Recipe Stir-fry Cucumber, Mince & Prawn Recipe Chicken Soba Noodle Stir-fry Recipe Avocado Shrimp Pasta Recipe

Chinese New Year Rice Porridge

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.

Serves: 4

Prep Time: 20 mins

Cook Time: 1 hour


  • 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.

Leave a Comment

6 Responses to “Chinese New Year Rice Porridge”

  1. Ching — February 5, 2014 @ 12:22 am

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


  2. tigerfish — February 5, 2014 @ 5:57 am

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


  3. Kimmy — February 5, 2014 @ 2:14 pm

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


  4. masterofboots — February 6, 2014 @ 10:13 am

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


  5. Christy — February 21, 2014 @ 9:47 am

    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? ;-)



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