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.