Salted Egg Porridge

Name: Salted Egg Porridge
Yield: 1
Ingredients: 5.0g Cinnamon Stick; 3.0g Star Anise; 2.0g Cardamom; 40.0g Shallot Paste, blended; 25.0g Young Ginger Paste; 15.0g Garlic Paste; 10.0g Kurma Powder; 2.0g Cumin Powder; 80.0g Margarine; 300.0g Chicken Breast, minced; 3000.0ml Filtered Water; 50.0g Peanut; 250.0g Rice; 100.0g Coconut Milk; 10.0g White Pepper Powder; 10.0g Fine Salt; 30.0g Knorr Chicken Stock 500g; 30.0g Corn Oil; 18.0g Filtered Water; 75.0g Knorr Golden Salted Egg Powder 800G; 50.0g Fried Shallots; 50.0g Local Parsley

Add a rich twist to the traditional porridge with salted egg!

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Spice Paste

Cinnamon Stick 5.0 g
Star Anise 3.0 g
Cardamom 2.0 g
Shallot Paste, blended 40.0 g
Young Ginger Paste 25.0 g
Garlic Paste 15.0 g
Kurma Powder 10.0 g
Cumin Powder 2.0 g
Margarine 80.0 g

Soup

Chicken Breast, minced 300.0 g
Filtered Water 3000.0 ml
Peanut 50.0 g
Rice 250.0 g
Coconut Milk 100.0 g
White Pepper Powder 10.0 g
Fine Salt 10.0 g
Knorr Chicken Stock 500g 30.0 g

Topping: Salted Egg Crumble

Corn Oil 30.0 g
Filtered Water 18.0 g
Knorr Golden Salted Egg Powder 800G 75.0 g
Fried Shallots 50.0 g
Local Parsley 50.0 g

Malay

Main Course

Chicken

Add a rich twist to the traditional porridge with salted egg!

...

Preparation

Spice Paste
- Heat up margarine and saute with all the dry and blended spices.
- Add in the aromatics (kurma powder and cumin powder).
Soup
- Add in chicken, stir well and cook thoroughly. Then add in water and peanuts. Bring to a boil.
- Add in rice, then bring to a boil until it becomes starchy. Stir frequently to avoid scorching at the bottom of the pan.
- Add in coconut milk. Season to taste.
Topping: Salted Egg Crumble
- Mix all ingredients. Steambake 150ᵒC for 6 minutes. Set aside to cool.
- Crumble it using fork, and ready to use for topping.
- Ready for assembly with garnishes (fried shallots and local parsley).