Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
25 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
45 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
5 persons
![Product Image](https://kimball.com.my/wp-content/uploads/2021/11/recipe-standard-size-6.jpg)
Ingredients
- For rice porridge:
- 200g rice
- 2 litres water
- For soup base:
- A: Pound together to make paste
- 1 tsp white peppercorns
- 1 tsp coriander seeds
- 3 cloves garlic
- 1 cm turmeric root
- 2 candlenuts
- 1 tsp salt
- B
- 2 tbsp oil
- 500g whole chicken legs
- 1 litre water
- 1 tbsp Kimball Oyster Flavored Sauce
- For garnish:
- 3 hard-boiled eggs, shelled and quartered
- ½ cup fried peanuts
- 2 cups tapioca crackers/crisps (keropok)
- 2 stalks celery leaves (daun sup), finely sliced
- 2 stalks spring onion, finely sliced
- ¼ cup crisp fried shallots
Method
- Boil porridge mix until soft and creamy. While porridge is cooking, heat oil in a large saucepan and fry pounded paste over low heat until fragrant. Add chicken, cook 10 minutes in the paste, then add water and Kimball Oyster Flavored Sauce.
- Simmer 30 minutes until chicken is tender. Remove chicken from liquid and pan fry in a little oil to brown all sides. Cool and shred coarsely, discard bones.
- To serve, ladle hot porridge into individual bowls, top with soup and sprinkle with garnish ingredients.