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
- 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.
- 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.
- 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.
- Dish out and serve with a little of each garnishing ingredient.
