FOR THE PORRIDGE:

Slice the ginger and shallots. Mince the garlic. Drizzle sesame oil into a large cast iron pot or stock pot. On medium high heat, sauté the ginger, garlic and shallots. If using dried shrimps, add this to the mix and fry until fragrant. Add the rice and toast lightly with turmeric powder before adding 6 cups of water. Add the peanuts.

Once boiling, reduce the heat to low and simmer for a total of 1 hour and 15 minutes, or until you get a gruel-like consistency. Gradually add more water a cup at a time once the rice has absorbed the liquids. Stir periodically to ensure it doesn’t burn at the bottom. Add the pepper and cubed chicken/vegetable stock.

Top with oven-roasted chicken breast or stir-fried firm tofu (also known as tau kwa) for a vegan option. If using uncooked chicken (boneless is recommended), you can chunk it into the pot as the rice is cooking.

Serve with cilantro, if you have (I was out!) or spring onion and crispy shallots (store bought). I have been obsessed with pea sprouts lately and add them to my salads or as garnishing.

FOR THE CHICKEN:

First, butterfly the chicken breast. (Basically cutting it transversely in half so it’s less thick.) This not only allows the seasoning to be evenly distributed, it allows for faster cooking time. Roast in the oven, covered for 20 minutes, at 220ºC/430ºF. Leave covered to rest for 15 minutes before slicing. Allow to cool before storing in a tupperware and keeping in the fridge. This will keep for 3-5 days. Use in salads, sandwiches/wraps, soups, noodles/rice bowls etc.