Ingredients (Serves 2 to 3) 2 cups Mekhala Organic Energy Rice 2 pieces kampong chicken legs (whole) 2 tbsp dried scallops (shredded) 2 slices fresh ginger 1 tsp vegetable oil ½ tsp Mekhala Himalayan Pink Salt Ground pepper Light soy sauce Sesame oil Fried shallots
Method 1. Blanch cleaned chicken legs, drain dry and set aside. 2. Cook Mekhala Organic Energy Rice with 4 cups of water in rice cooker on porridge mode*. Bring to a boil for 20 minutes. 3. After 20 minutes, add chicken, dried scallops, Mekhala Himalayan Pink Salt, and vegetable oil. 4. Cook for a further 20 to 30 minutes, until chicken is tender. Remove chicken from rice cooker and allow to cool. Continue cooking porridge until it is soft and sticky. 5. Shred chicken. Add a dash of soy sauce and sesame oil to the shredded chicken, mix well and set aside. 6. To serve, place shredded chicken in a deep bowl and scoop porridge over the chicken. The heat from the porridge will warm the meat. Finish with pepper and garnish with fried shallots. * Stir porridge regularly and add water as necessary. You could use a stock pot instead of a rice cooker.