Chicken Corn Porridge

This is a twist for the usual Indonesian chicken porridge I always make or other porridge dishes I always love to eat and easily found in Singapore

 

 

 

One dish very much loved by the whole family :)

I used my pressure cooker for convenience

The recipe below used normal pot

 

What you need:

 

3 cloves of garlic, minced

250g chicken breast, small diced

2 cans of corn kernels (or corn kernels from 4 large corns)

1 can button mushroom, cut

2 cups of rice

16 cups of water

sesame oil, oyster sauce, salt, a little sugar

1. Put in well rinsed rice and water in a large pot, bring to boil on low fire
2. Heat frying pan with sesame oil, sautee garlic til fragrant, add in chicken and stir til chicken cooked and change color
3. Pour chicken mixture into the pot, stir to combine with the rice
4. Add in corn kernels, stir well, followed by mushrooms, stir well
5. Add in oyster sauce, salt, sugar and more sesame oil  til the desired taste achieved while stirring continuously til the mixture becomes thick
6. If you find it's too thick, you may add more water (the measurement here is the best for my liking)

Note:

Always stir to avoid the bottom part being burnt

 

My family, including me, love to eat this porridge with bottled chilli sauce and prawn crackers. Sounds weird, but it's really delicious :)