| 60 | 13 | 2-4 |
|---|---|---|
| minutes | ingredients | servings |
Ingredients
- 6 cups water
- ¾ cup white short grain rice
- 350g chicken/breast
- 2 tsp cornstarch
- 1 tbsp oyster sauce
- ½ tsp vegeta
- 2 tbsp oil
- few pcs. white parts of green onion
- finely chopped green parts of green onion
- 2 garlic cloves
- 15g ginger
- 1 tbsp fish sauce
- salt and white pepper to taste
Method
- Cut chicken into strips. Add oyster sauce, cornstarch, vegeta, and 2 tbsp of water to it and marinade until the chicken soaks up the liquid. Add the oil and set aside.
- Boil the chicken, green onion, ginger, and garlic in a large pot, covered, until chicken is soft and breaks apart. Remove the chicken and discard the aromatics, set aside and shred.
- Wash rice thoroughly. Top up water in the pot (if needed) to have 6 cups total. Boil the rice with salt for 25 minutes, slightly uncovered.
- After 25 minutes, whisk the rice rapidly for 2-3 minutes. Stop when it has reached a fluffy porridge consistency.
- Turn off heat and stir in the shredded chicken. Top with fish sauce, white pepper, and green onion.
Tip
Add a boiled jammy egg sliced in half to each serving.