Calories
393kcal
Sugar
7g
Fat
7g
Carbs
53g
Protein
28g
Ingredients
- ½ cup diced carrot
- 300 grams chicken breast
- 5 cups chicken stock
- ¼ julienne young ginger
- ½ tsp ground white pepper
- 1/3 cup chopped parsley
- 1 cup rice
- ½ tsp salt
- 3 shallots, thinly sliced
- 1/3 cup diced spring onion
- ½ tsp vegetable oil
Preparation
- Deep fry shallot till golden brown, drain oil and set aside. Retain the oil for later use.Wash rice and add oil.
- Mix rice and oil well.
- Add chicken stock, chicken breast and carrots and bring to boil. Turn heat to low and simmer for about 1 hour. Stir now and then. When porridge is thicken, turn of heat and dish out the chicken breast and shred it.
- Put the shredded chicken meat back into the porridge. Warm it before serving and garnish with spring onion, parsley, ginger and fried shallots and a few drops of shallot's oil.
