There's nothing like a good soupy, slurpy hearty meal with all the goodness in one dish so here's one for your keep!
I usually don't use recipes unless I'm baking. I just estimate and gauge by the sight so the measurements in this recipe is only what I think they would roughly measure to:
Recipe:
1. Marinate 500g of minced chicken with half cup of Kikoman soy sauce, 1tbsp of sesame oil,1tbsp of corn flour and lots of white pepper or however much you like (add some chopped shallots for something special otherwise without the shallots, is just as nice).
2. Boil 1 cup of rice in 1litre of water, with 1x1.5inch long crushed ginger and 3 big cloves of crushed garlic till the rice turns into porridge (when rice is all soft and opened up) then add salt to taste.
3. Shape the meatballs with 2 dessert spoons and then throw into the porridge till all meatballs are in, then add 2/3 cup of frozen vegetables, and a couple of cubes of frozen spinach and cook till you see the meatballs are floating and spinach all broken up in the porridge. Meatballs should be floating if they are cooked. REMEMBER to stir the bottom of pot regularly to keep the rice from settling to the bottom of pot and causing a burnt layer on the bottom of pot.
4. Serve in bowl and garnish with fried onions, chopped shallots and coriander and cut chilli (optional). I usually make my own homemade sauce of freshly cut birds eye chilli, soy sauce and balsamic vinegar to go with all my meals.
5. If you like it more soupy, just add more water, bring to boil again and add salt to taste.
Recipe:
1. Marinate 500g of minced chicken with half cup of Kikoman soy sauce, 1tbsp of sesame oil,1tbsp of corn flour and lots of white pepper or however much you like (add some chopped shallots for something special otherwise without the shallots, is just as nice).
2. Boil 1 cup of rice in 1litre of water, with 1x1.5inch long crushed ginger and 3 big cloves of crushed garlic till the rice turns into porridge (when rice is all soft and opened up) then add salt to taste.
3. Shape the meatballs with 2 dessert spoons and then throw into the porridge till all meatballs are in, then add 2/3 cup of frozen vegetables, and a couple of cubes of frozen spinach and cook till you see the meatballs are floating and spinach all broken up in the porridge. Meatballs should be floating if they are cooked. REMEMBER to stir the bottom of pot regularly to keep the rice from settling to the bottom of pot and causing a burnt layer on the bottom of pot.
4. Serve in bowl and garnish with fried onions, chopped shallots and coriander and cut chilli (optional). I usually make my own homemade sauce of freshly cut birds eye chilli, soy sauce and balsamic vinegar to go with all my meals.
5. If you like it more soupy, just add more water, bring to boil again and add salt to taste.
