Ingredients:
- 250 g steamed rice
- 1 tbs chicken stock powder
- 5 bird’s eye hot chilies, crushed
- 3 shallots, minced
- 2 cloves garlic, minced
- 1 kaffir lime leaf
- 1/2 tsp ground pepper
- 1/2 tsp salt
- 1 tbs vegetable oil
- 2 tbs shredded fried chicken
- 1 tsp celery, minced
- 1 tsp fried shallots
Directions:
- Saute garlic, chilies, lime leaf and pepper until fragrant. Remove.
- In a pan, heat 500 ml water to a boil. Add chicken stock powder, sauted spices and salt. Stir to combine.
- Add steamed rice, cook until the rice dissolves into porridge. Keep stirring.
- Add shredded fried chicken. Keep cooking until the porridge finely thickens.
- Serve. Garnish with celery and fried shallots, if desired.