1.5 cup rice (rinse with water 3 times -until rice water become clear)
3 cloves garlic crushed and chopped
1 inch ginger chopped
1 tbsp soy sauce/liquid aminos
1 tsp salt
chicken fat and some oil for frying
for the soup:
1/2 chicken (cut into quarters 2 to 3 large cloves garlic)
2 inch ginger (sliced thinly)
3 sprigs spring onion
1.5 L water
2 tbsp salt
1/2 tsp white pepper
for the sauce:
2 tbsp oyster sauce
4 tbsp light soy sauce
1 tbsp sesame oil
1/2 tsp sugar
garnish:
handful coriander leaves
2 spring onions sliced
To serve pour a generous amount of rice porridge into a bowl. Add in the shredded chicken, drizzle with the soy sauce mixture and garnish with spring onions and coriander leaves.