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[/SIZE] Ingredients :
500g rice (washed and drained)
2.5 litre thin coconut milk (squeezed from 1 coconut)
1 cube chicken stock
300g chicken meat (fried and shredded)
salt to taste
1 teaspoon ground white pepper
100g groundnuts (dry-fried)
2 eggs (fried into omelettes and sliced thinly)
3 pandan leaves (knotted)
1 lemon grass (bruised)
Sliced and fried till crispy
2cm piece ginger
4 shallots
4 cloves garlic
Sliced
1 red chili
1 green chili
Method :
1. Mix rice, coconut milk, lemon grass and pandan leaves. Bring to the boil and cook till the rice is very soft.
2. Stir in the chicken stock cube and white pepper. Season to taste and mix well.
3. Ladle the cooked porridge into bowls. Garnish with all the sliced ingredients, groundnuts and chicken meat.
500g rice (washed and drained)
2.5 litre thin coconut milk (squeezed from 1 coconut)
1 cube chicken stock
300g chicken meat (fried and shredded)
salt to taste
1 teaspoon ground white pepper
100g groundnuts (dry-fried)
2 eggs (fried into omelettes and sliced thinly)
3 pandan leaves (knotted)
1 lemon grass (bruised)
Sliced and fried till crispy
2cm piece ginger
4 shallots
4 cloves garlic
Sliced
1 red chili
1 green chili
Method :
1. Mix rice, coconut milk, lemon grass and pandan leaves. Bring to the boil and cook till the rice is very soft.
2. Stir in the chicken stock cube and white pepper. Season to taste and mix well.
3. Ladle the cooked porridge into bowls. Garnish with all the sliced ingredients, groundnuts and chicken meat.
