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
Instructions:
- 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.
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