Recipe Description
Chef Fazli is the executive junior sous chef at the Makan Kitchen, DoubleTree by Hilton Kuala Lumpur
Recipe Ingredient
- 100g white rice (rinse and clean)
- 300g chicken meat (shredded)
- 30g onion (chopped)
- 20g garlic (chopped)
- 15g ginger (chopped)
- 20g lemongrass
- 1 pc pandan leaves (optional)
- 10g star anise
- 10g cinnamon
- 10g cardamom
- 10g clove
- 10g coriander
- 40g ghee
- 20ml cooking oil
- 1500ml water
- 50ml coconut milk
- Seasoning:
- salt
- white pepper
- Seasoning powder (Optional)
- gula kabung/melaka (Optional)
- Garnishing:
- 20g dried shallots
- 15g parsley (chopped)
- 15g spring onions (chopped)
- 10g red chili (chopped)
Instructions
- Heat up the cooking oil and ghee. Sauté the garlic, onion, ginger, star anise, cinnamon, cardamom, clove and coriander until aromatic.
- Add in the rice with water into the pot; bring to a boil and stirring occasionally, until the rice is soft and is the consistency of porridge.
- After that add the chicken and cook it until it becomes soft and tender. Add coconut milk into the porridge and all the seasonings, stir gently.
- When all the ingredients had been mixed together, you can serve the porridge and garnish with fried shallots, parsley, spring onions and red chili.