200gm Golden Sunland brown rice
200ml thick coconut cream
200gm chicken mince with some fat
2 stalks lemon grass, bruised
2 tablespoons ghee/clarified butter
3 tablespoons oil
Salt to taste
Dry Spice Mix
1” cinnamon stick
1 star anise
1 green cardamom
1 black cardamom (optional)
Aromatic Spice Paste Mix
1” young ginger
6 cloves garlic
Ground Spice Mix
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon white pepper powder, additional to taste
In a blender, add the ingredients for the aromatic spice paste and blend until smooth. Alternatively, use a mortar & pestle.
Over medium heat, add the oil & ghee. Add the dry spice mix until & fry till fragrant.
Lower the heat slightly & add the spice paste mix & sauté till fragrant. Then add the ground spice mix, bruised lemongrass stalks & chicken mince & sauté further until the meat is sufficiently browned.
Add water & rice. Bring the pan to a boil then reduce heat & simmer until rice turns into the texture of a thickened porridge, stirring constantly.
Add coconut milk, a bit at a time until desired consistency is achieved & season adequately with salt.
Serve porridge with julienned spring onions, Sliced red chillies & fried shallots.
- Recipe By Chef Zahid for Golden Sunland, 2018