PICKLED MUSTARD LEAF with FISH n CHICKEN PORRIDGE ©

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Porridge or congee - rice grain boiled in lots of water, is a staple food of the Asians. 

In Malaysia, one can find porridge cuisines being served in stalls, cafes and restaurants in any locations in any part of the cities. 

This preparation is a mixture of fish and chicken stir-fried with pickled mustard leaf, and cooked in soup served over a bowl of cooked rice grain.  



Ingredients and Preparation for 4


Prepare -
  • 1 lb fish slices (any kinds of fish will do) 
  • 2 drumstick chicken parts.

Prepare -
  • pickled mustard leaf - 1 cup (sliced),
  • bell peppers 3 tbs (sliced),
  • large onions - 1/2 (sliced), 
  • garlic - 3 cloves (diced), 
  • ginger - 1 small size  (thinly sliced), 
  • green onions - 3 stalks (diced), 
  • chili - 4 pcs , 
  • lemon grass - 1 stalk (sliced)




 Cooking steps 

Begin, by saute garlic, onions, ginger, lemon grass, chili in 5 tbs cooking oil in a large skillet in medium heat until fragrant.
Add pickled mustard leaf and continue frying for 5 minutes.
Add Chicken and fish. Continue stirring and frying until fish and chicken turns slightly brown.

For flavor, add:- 3 tbs chicken stock brand, 3 tbs fish sauce, 1/2 tsp pepper.

Add bell peppers.
Transfer cooked ingredients to pot of boiling water (5 cups). Keep boiling for 5 minutes over medium heat. Taste to flavor by adding fish sauce and chicken stock brand.
Scoop cooked ingredients and soup over a bowl of cooked rice grains. Ready for serving.












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