Malaysian Chinese Style Rice Porridge

Ingredients

In the Malaysian Chinese adaptation of Jatjuk, the dish is infused with flavors commonly found in Malaysian Chinese cuisine. The original Korean Jatjuk typically uses ingredients like pine nuts, sesame oil, and soy sauce for seasoning, while the Malaysian Chinese version incorporates fragrant fried shallots, spring onions, and pickled vegetables for added depth of flavor. Additionally, the Malaysian Chinese style rice porridge is often served with condiments like soy sauce and sesame oil, which are commonly used in Malaysian Chinese cuisine. We alse have the original recipe for Jatjuk, so you can check it out.

• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 6 cups (1.4L) chicken broth 6 cups (1.4L) chicken broth
• 2 boneless, skinless chicken breasts 2 boneless, skinless chicken breasts
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• Salt and pepper, to taste Salt and pepper, to taste
• Fried shallots, for garnish Fried shallots, for garnish
• Chopped spring onions, for garnish Chopped spring onions, for garnish
• Pickled vegetables, for serving Pickled vegetables, for serving
• Soy sauce, for serving Soy sauce, for serving
• Sesame oil, for serving Sesame oil, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 1g
• Protein: 22g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
3. 3.
   Add the chicken breasts to the pot and cook until they are no longer pink in the center. Remove the chicken from the pot and set aside to cool.
4. 4.
   In the same pot, add the rinsed rice and chicken broth. Bring to a boil, then reduce the heat to low and simmer for about 1 hour, stirring occasionally, until the rice has broken down and the porridge has thickened.
5. 5.
   While the porridge is simmering, shred the cooked chicken into bite-sized pieces.
6. 6.
   Once the porridge has reached the desired consistency, stir in the shredded chicken, sesame oil, and soy sauce. Season with salt and pepper to taste.
7. 7.
   Serve the rice porridge hot, garnished with fried shallots, chopped spring onions, and accompanied by pickled vegetables. Provide soy sauce and sesame oil on the side for individual seasoning.

Treat your ingredients with care...

• Chicken breasts — Ensure the chicken breasts are fully cooked before shredding them into the porridge to avoid any raw chicken taste.

Tips & Tricks

• For added flavor, you can use homemade chicken broth instead of store-bought.
• Customize the toppings and condiments according to your preference. You can add sliced chili for a spicy kick or serve with a side of pickled ginger.
• If you prefer a smoother texture, you can blend a portion of the cooked rice before adding the shredded chicken.

Serving advice

Serve the Malaysian Chinese Style Rice Porridge hot in individual bowls. Encourage your guests to season their porridge with soy sauce and sesame oil according to their taste preferences. The garnishes of fried shallots and chopped spring onions add a delightful crunch and freshness to the dish.

Presentation advice

To enhance the presentation, sprinkle the fried shallots and chopped spring onions generously over the porridge. Serve the pickled vegetables in a separate small dish for guests to add as desired. The vibrant colors of the garnishes and condiments will make the dish visually appealing.