Chicken Porridge with Chick Peas

Ingredients

• 1 Can (425g) Kimball Chick Peas  
• 150g Kimball Oyster Sauce  
• 2 Cups Rice, Washed 
• 2 Pcs Whole Chicken Leg 
• 20g Ginger, Bruised  
• 12 Cups Water  
• 100g Carrot, Thinly Sliced  
• 2 Tsp Salt  
• 1 Tsp White Pepper 

• Fried Shallots, Spring Onion, Sesame Oil 

Method

1. Place rice in a large pot and add in chicken, ginger and water. Bring to a boil on high heat for 10 minutes then turn to medium heat and let it simmer for a further 20 minutes. Stirring it occasionally to prevent burning.
2. Remove the chicken from the pot and shred the meat. Then, add in shredded chicken, carrots and Kimball Chick Peas. Mix well and boil for a further 10 minutes on medium heat.
3. Lastly, add in Kimball Oyster Sauce, salt and pepper. Stir well and top with toppings. Ready to be served.