Using claypot is optional, you can use any stainless steel pot or glass pot.

Ingredients

1. 200-300 grams Pork Liver
2. 1 piece ginger about 10 cm in size
3. 2-3 stalk spring onion
4. 1 tablespoon sugar
5. 3 tablespoon light soya sauce
6. 1 tablespoon dark soya sauce
7. 3 tablespoon sesame oil
8. 1/3 cup water

Method

1. Wash liver and cut into slices of about ½ to 1 cm thick.
2. Marinate with sugar, light soya sauce, dark soya sauce.
3. Wash spring onion and cut the greens part into few sections about 10 cm long, and leave behind the bulbs.  Using side of knife, lightly smash the bulb of the spring onion.
4. Scrape off skin of ginger and slices into thin slices.
5. Heat up the pot, add in sesame oil.
6. When hot, add in ginger and the spring onion bulbs and stir fry till fragrant. Pour in the liver with the sauces and sauté for 3 mins.  It should be sizzling away in the pot.  
7. Pour in water and bring to vigorous boil.  If not using clay pot, allow to boil for 1 more minute. Cover and turn off flame and allow it to continue to cook for 5 mins. Open and add in the remaining spring onion and mixed well.  The heat will soften the spring onions.
8. Serve hot.

Note: Increase cooking time you like the hard  well done liver, otherwise a just-cooked liver is springy to the bite.

Suitable for vegetarian by not including the dried shrimps.

Ingredients

1. ½ cabbage, (or 1 Beijing cabbage)
2. 1 carrot
3. Handful of dried shrimps (about 10-20)
4. 2 clove garlic
5. 2 tablespoon Cooking oil
6. ½ teaspoon sugar
7. ½ teaspoon salt
8. 1 tablespoon soya sauce
9. ½ cup water for cooking
10. ¼ cup water for soaking dried shrimps

Method

1. Wash the outside of the cabbage, and slice into 1 cm slices.  It will turn out to be strips because cabbage is being layered (just like slicing onion).
2. Rinse the dried shrimps, and soak in water for 30 mins. Remove and keep the water aside.
3. Peel garlic, and chop into small pieces.
4. Remove skin of carrot and cut into strips (1/2 cm thick).
5. Heat up a pot or wok (with cover).  Add cooking oil, and garlic and dried shrimps, fry till fragrant.
6. Add in cabbage and carrot and stir fry for 3-5 mins, add in water, and the water used to soak the shrimps.  Cover and simmer for 15 mins until cabbage is soft.
7. Push the cabbage aside to expose the gravy, add in sugar and salt and soya sauce into the gravy and stir to dissolve the salt and sugar, then mix well.
8. Serve hot.

Ingredients (serve 4)

1. 2 cm section of ginger
2. 1-2 stalk spring onion
3. 400 grams Spanish Mackerel (马交) fish fillet (or Grouper,石斑) (or Snakehead,  Ikan Toman, 生鱼)
4. 1 cup rice
5. 6 bowls water
6. salt
7. fish bone (optinal)
8. 1 tablespoon sesame oil
9. 1 tablespoon soya sauce
10. dash of pepper

Method

1. Wash the fish fillet. Slice the fish fillet into ½ to 1 cm thick slices against the grain.
2. Marinate with soya sauce and sesame oil and set aside.
3. Peel ginger and cut into thin strips <1mm thick.  Wash spring onion and cut thinly.
4. Rinse rice thoroughly, put into pot with 6 bowls water. Bring it to boil and then lower flame till extremely low flame (for my burner, I have to turn the gas knob as if I am turning it off, but just stopping when the flame is about to go off) and let it simmer with cover on for 1 hour,  This make the porridge base very soft (Cantonese style), but if you prefer the porridge to be grainy, then you can stop when the right consistency is obtained.
5. If you have fish bone, make a fish stock by boiling 1 bowl water with the bones for 30 mins with low flame.  (the purpose of cooking this separately instead of putting the bones into the porridge is that there might be small bone dislodge and get mixed with the porridge).  When done, sieve and mixed into the porridge.
6. When the porridge done, add salt to taste.
7. While the porridge is boiling, pour in the fish, stir and allow to boil for 1 min, turn off flame and cover for another 10 mins.
8. Serve hot in bowl, with ginger strips and cut spring onion. Optional, dash of pepper, soya sauce and sesame oil.

You can also serve with cut you tiao 油条, or century egg 皮蛋

Ingredients (Serve 2)

1. 1 cup raw rice or 2 bowls cooked rice  
2. 2 bowls water (1 more if using raw rice)
3. 10 Button Mushrooms, cut into 4s
4. handful of Mixed Vegetables, (if frozen use, thaw before hand)
5. 1/2 table spoon Oil (optional)
6. 10 Pork Balls (other meat balls also can), cut into 4s
7. 1 small piece Chinese ham with some fat
8. 1 small piece Seaweed
9. fried Chives/Spring Onions

Method:

1. Wash raw rice and set aside. 
2. Slice the ham into smaller pieces.
3. Heat wok.  Add a bit of oil (optional).
4. Add the ham, stir-fry. Add the pork balls, stir-fry.  Add the button mushrooms, stir-fry.
5. Add the mixed vegetables, stir-fry. Add water,  washed rice, seaweed and mix all together.
6. Allow to boil and simmer until rice soften & well cooked.
7. Sprinkle with chives/spring onions.
8. Served when hot.

Note:

• Advisable to use cooked rice so that cooking time is shorter.
• Make sure you’ve enough water so that your rice is well cooked & not half cooked/burnt.

For toddlers, you can add pork, fish, or chicken into the porridge.  However, when baby are new to solid food, they can’t swallow roughage that well.  But when you add in the meat into boiling porridge, they tend to lump together.  A simple way is this.  After mincing the meat (minced it really fine, and for fish remove the skin before mincing), put into a bowl, add 1/4 cup room temperature water (pre-boiled), and stir until the meat and water is all mixed up, then pour into the boiling porridge and stir immediately.