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Recipe courtesy of C.P. INTERTRADE



  • 1 cup Royal Umbrella Fragrant Rice
  • 2 chicken pieces (breast or thigh)
  • 3 cups water
  • 1 small-sized garlic, peeled and crushed
  • 1 small-sized ginger, peeled and crushed    
  • 1 small-sized young ginger, cut into strips
  • Pinch of salt
  • Pinch of peppercorn
  • Pinch of ground pepper
  • Handful coriander roots



  1. In a pot, boil the water and add the garlic, ginger, salt, peppercorns and coriander roots.

  2. Add the chicken into the boiling broth.

  3. Remove them and leave to cool when the chicken pieces are cooked.

  4. Shred the chicken by hand.

  5. Strain the broth and boil the rice in it until the grains are cooked and dissolved into the broth. (To save time, blend 1½ cup cooked rice with the broth and bring it to a boil.)

  6. Serve the porridge mixed or topped with the chicken shreds, young ginger and ground pepper.