Special chicken porridge

MATERIALS:

2 tablespoons cooking oil

1 tablespoon sesame oil

5 cloves garlic, minced

100 g onions, chopped

1/2 chicken, cut into small pieces

2 tablespoons oyster sauce

1 teaspoon salt, 1/2 teaspoon pepper

1 tablespoon Royco chicken flavors

150 grams of canned button mushrooms, sliced

150 gr sweet corn pipilan

porridge:

150 g of rice

800 ml of water

3 cm ginger, crushed

2 stalks lemongrass, crushed

Topping: dumpling skin, slice, fry; cilantro

Garnish: bottled chili sauce and pickled cucumber

HOW TO MAKE:

1. Porridge: rice cooked with water, ginger, and lemongrass to a pulp and a half

cooked, remove from heat.

2. Heat the oil with sesame oil, saute garlic and onions

onion until fragrant. Add chicken, oyster sauce, salt, and pepper,

cook until the chicken changes color. Add Royco flavor chicken, mushrooms, and

corn, and cook until chicken is tender, remove from heat. Enter into a slurry and stir well.

3. Porridge cooked with chicken until chicken is tender and the seasoning evenly, remove from heat.

4. Serve warm, sprinkle with coriander leaves and fried dumplings. Complete with sauce

sauce and pickles.

To: 6 people

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