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Number of pax: 6 pax   Cooking duration: 40 minutes

Ingredients

A  
2 tablespoon corn oil
1 onion, finely chopped
4 cloves garlic, finely chopped
2 inch ginger, finely chopped
200 g minced chicken
2 tablespoon dried shrimp, soaked and finely blended
2 teaspoon white pepper
B  
2 litres water
100 g (1/2 cup) rice, wash and drain
C  
½ cup coconut milk
2 cubes MAGGI® Chicken Stock Cube
D  
3 tablespoon fried onions
1 tablespoon spring onion
1 tablespoon soup leaf
1 tablespoon red chilli, halved, cored and sliced

Preparation

  1.  In a pan, sauté ingredients A until it turns slightly golden.
  2. Add ingredients B and let it boil. Cook on low heat until the rice has the thick, creamy texture of porridge.
  3. After the porridge reaches a thick consistency, add in ingredients C and stir thoroughly. Let it simmer for 10 minutes.
  4. Add in ingredients D and serve hot.

Nutritional Info

Energy 238 Kcal

Protein 14g

Fat 6g

Carbs 32g

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