Chicken porridge PARTIES

MATERIALS:
2 tablespoons cooking oil
1 tbsp sesame oil
5 cloves garlic, minced
100 gr onion, chopped
1 / 2 chicken, cut into small pieces
2 tbsp oyster sauce
1 tsp salt, 1 / 2 teaspoon pepper
1 tablespoon chicken flavor Royco
150 gr canned button mushrooms, sliced
150 grams of loose maize sweet corn

Porridge:
150 gr rice
800 ml water
3 cm ginger, crushed
2 stalks lemongrass, crushed

Topping: dumpling skin, slice, fry, coriander leaves

Complement: bottled chili sauce and pickled cucumber

HOW TO MAKE:

Porridge: cooked rice with water, ginger, and lemongrass until half cooked into mush, lift.
Heat the oil with sesame oil, saute garlic and onion until fragrant. Add chicken, oyster sauce, salt, and pepper, and cook until chicken changes color. Add Royco flavor chicken, mushrooms and corn, and cook until chicken is tender, remove from heat. Enter into the porridge and stir well.
Cook the porridge with chicken until chicken is tender and the seasoning evenly, lift.
Serve warm, sprinkle with coriander leaves and fried dumplings. Complete with chilli sauce and pickles.
For: 6 people