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Ingredientes
- 150 gm rice - washed and soaked for 1 hour
- 1 x chicken breast
- 75 gm small dry oysters - washed and soaked till soft
- 1 lt chicken stock
- Â Â Seasoning
- 1 tsp salt
- 1 tsp sugar
- 1 Tbsp. garlic oil
- 1 tsp sesame oil
- Â Â Garnishing
- 1 x century egg - cut into eight slices
- Â Â Minced spring onions
- Â Â Minced red chillies
- Â Â Garlic crisps
Direcciones
- Method:BRING 1 1/2 litres water to a boil. Add in chicken breast and cook for 10 to 15 min. Remove chicken and reserve the stock. Shred chicken meat.
- Place chicken stock, rice and oysters in a double boiler pot and double boil till rice is puffed up and cooked. Add in seasoning.
- Dish out porridge and serve with shredded chicken meat and garnishing.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1393g | |
| Calories 962 | |
| Calories from Fat 184 | 19% |
| Total Fat 20.56g | 26% |
| Saturated Fat 5.25g | 21% |
| Trans Fat 0.17g | |
| Cholesterol 108mg | 36% |
| Sodium 4136mg | 172% |
| Potassium 1412mg | 40% |
| Total Carbs 133.33g | 36% |
| Dietary Fiber 6.3g | 21% |
| Sugars 4.71g | 3% |
| Protein 53.9g | 86% |
