members recipes

Ingredients
• Glutinous Rice
• Ginger (Shredded)
• Onion Leaves / Shallots
• Chicken (thigh part is the best)
• Pork or Chicken Liver (cut into small cubes)
• Soy Sauce
• Salt & Pepper
• Paprika & Lemongrass Powder
• Cane Vinegar
• Butter/Olive Oil

Method
Boil chicken and set aside the stock. Peel and shred the chicken then set aside also. Heat a casserole then add butter or olive oil. Saute shallots then add the shredded chicken and ginger. Season it with salt, pepper, parika and lemongrass powder. Add in the glutinous rice and fold it with the mixture. Add in the chicken stock and let it boil for 30 minutes. Stir it constantly \'til it thickens. Maybe you can have a total of one hour boiling it. Depends on the amount of rice you are cooking. While boiling the porridge, prepare a small pan then heat it with butter. Fry the liver cutlets then season it with salt and pepper. Allow it to cook the add a bit of soysauce and vinegar. Allow the sauce to evaporate then wait \'til it cooks. When the porridge is cooked top it with chopped onion leaves and pork or chicken liver then serve.