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Fusion Style Chicken Porridge

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Total time: 30 minutes

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Serves 4

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13 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

400g - Rolled oats


80g - Carrots, diced


1 teaspoon (5g) - Shallots, diced


1 tablepoon (15g) - Olive oil


135g - Chicken with skin removed, shredded


800g - Fresh basil


1 cup (250ml) - Water


A pinch (~⅓ tsp) (1.67g) - Salt, Pansalt, low sodium

UTENSILS

Stove, Measuring Cup, Weighing Scale, Chopping board, Knives, Pot, Sauté Pan, Bowls, Spatula, Grater, Metal Spoon

INSTRUCTIONS

1. Wash, peel and cut the ingredients as specified. Measure the ingredients.


2. Heat up a sauté pan on a low flame and add the olive oil. Add in the shallots and fry them until fragrant. Then add in and stir-fry the carrots and basil.


3. Add in the chicken and continue frying until it is cooked.


4. In a pot, bring the   water to boil. Then add in oats and bring it to a simmer until it is cooked. Add in a pinch of salt.


5. Add the stir-fried carrots, chicken and basil to the oats and stir well. Remove from the heat.


6. Serve hot or warm.

NUTRITION INFORMATION (PER SERVING)

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Energy (kcal)

250

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Carbs (g)

23

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Proteins (g)

18

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Fats (g)

9

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Fibre (g)

13