• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1 cup rice
  • 10g glutinous rice
  • 2 litres chicken stock
  • 30g dried sole fish (peen yi), diced
  • 150g fish fillet, sliced
  • 150g chicken drumstick (deboned)
  • Seasoning
  • 1/2 tsp chicken powder
  • 1/8 tsp pepper
  • 1/2–3/4 tsp salt
  • 1 tbsp fish sauce
  • 3/4–1 tsp sugar
  • 1 tsp sesame oil
  • Garnishing
  • 1 cup sliced yau char kwai, deep-fried
  • 2 stalks spring onion, diced
  • 2 stalks coriander (yin sai), chopped
  • 2 tbsp finely shredded young ginger
  • 1 tbsp chopped chilli padi

Instructions

  1. Rinse and soak both types of rice for 30 minutes. Drain well, then put rice into a deep saucepot. Add fresh chicken stock. Cook to a slow boil for 25–30 minutes.
  2. Lightly season chicken with a little salt, sugar and sesame oil. Steam chicken until cooked through. Shred chicken meat and set aside. Pour the chicken juice into the porridge.
  3. Meantime, deep-fry diced sole fish until crispy, then blend in a food processor until fine. Add fish fillet into the rice. Keep stirring while cooking for an extra 10–15 minutes. Stir in seasoning to mix. Add the ground sole fish into the porridge.
  4. Dish out and serve with a little of each garnishing ingredient.

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