SPECIAL CHICKEN PORRIDGE

INGREDIENTS:
2 tablespoons cooking oil
1 tbsp sesame oil
5 cloves garlic, minced
100 g onions, chopped
1 / 2 chicken, cut into small pieces
2 tablespoons oyster sauce
1 tsp salt, 1 / 2 teaspoon pepper
1 tablespoon Royco chicken flavors
150 g canned button mushrooms, sliced
150 g sweet corn pipilan
porridge:
150 gr of rice
800 ml of water
3 cm ginger, crushed
2 stalks lemongrass, crushed
Topping: skin dumplings, sliced​​, fried; coriander leaves
Garnish: bottled chili sauce and pickled cucumber

HOW TO MAKE:

1. Porridge: rice cooked with water, ginger, and lemongrass to a pulp and a half cooked, remove from heat.
2. Heat oil with sesame oil, saute garlic and onions onions until fragrant. Add chicken, oyster sauce, salt, and pepper powder, cook until the chicken changes color. Add Royco flavor chicken, mushrooms, and corn, and cook until chicken is tender, remove from heat. Enter into a slurry and stir well.
3. Porridge cooked with chicken until chicken is tender and the seasoning evenly, lift.
4. Serve warm, sprinkle with coriander leaves and fried dumplings. Complete with sauce and pickles.

For: 6 people