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

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


  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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