Chicken & Mushroom Porridge
For the chicken & mushroom mixture:
- 2 tsp Unsaturated cooking oil
- 2 cloves Garlic, chopped finely
- 1/4 tsp five Spice powder
- 100g Lean chicken breast, skin and fat removed, minced
- 1 small Onion, diced
- 4 dried Mushroms, soaked in water for an hour, diced
For the porridge:
- 1/2 Chicken cube, mixed with 2 cups hot water
- 10tbsp Quaker Quick Cook Oatmeal
- 1/4 tsp Five spice powder
- 1 tsp Light soy sauce
For the chicken & mushroom mixture:
1. Heat oil in a non-stick pan and saute garlic, five spice powder and chicken on a high flame until the chicken browns evenly.
2. Add onions and cook until the onions are tender, but crisp.
3. Add mushrooms and stir well for about two minutes and then turn off the flame and set aside
For the porridge:
1. In a large pan, combine chicken cube, water and oats and cook over a medium flame and continute stirring.
2. When the mixture thickens, reduce the flame, and all five spice powder and lightly soy sauce and stir.
3. Dish out the porridge into two bowls, top with the chicken and mushroom mixture and serve immediately.