Recipe Description
Chef Fazli is the executive junior sous chef at the Makan Kitchen, DoubleTree by Hilton Kuala Lumpur
Recipe Ingredient
- 100g white rice (rinse and clean)
- 300g chicken meat (shredded)
- 30g onion (chopped)
- 20g garlic (chopped)
- 15g ginger (chopped)
- 20g lemongrass (optional)
- 1 pc pandan leaves (optional)
- 10g star anise
- 10g cinnamon
- 10g cardamom
- 10g clove
- 10g coriander
- 40g ghee
- 20ml cooking oil
- 1500ml water
- 50ml coconut milk
- Seasoning:
- salt
- white pepper
- Seasoning powder (Optional)
- gula kabung/melaka (Optional)
- Garnishing:
- 20g dried shallots
- 15g parsley (chopped)
- 15g spring onions (chopped)
- 10g red chili (chopped)
Instructions
- Heat up the cooking oil and ghee. Sauté the garlic, onion, ginger, star anise, cinnamon, cardamom, clove and coriander until aromatic.
- Add in the rice with water into the pot; bring to a boil and stirring occasionally, until the rice is soft and is the consistency of porridge.
- After that add the chicken and cook it until it becomes soft and tender. Add coconut milk into the porridge and all the seasonings, stir gently.
- When all the ingredients had been mixed together, you can serve the porridge and garnish with fried shallots, parsley, spring onions and red chili.
What about the lemongrass? Its not in the instructions.
Hi Niza! Thank you for bringing this to our attention. Lemongrass is also optional and you could add to it either in step 1 or 3, but it should be removed before serving. Hope that helps!