MATERIALS:
5 packs of instant chicken porridge
800 ml hot water
5 eggs, beaten off
4 siuung red onion, finely sliced
3 cloves garlic, chopped fine
2 large red chilies, sliced oblique
2 large green chilies, sliced oblique
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon soy sauce
1/4 teaspoon sugar
1 leek, finely sliced
2 tablespoons margarine for sauteing
HOW TO MUSH scrambled eggs:
1. Heat margarine. Saute onion and garlic until fragrant.
2. Enter the big red chili and green cabal great. Saute until wilted.
3. Add the beaten eggs with salt and pepper. Stir poached eggs. Enter the soy sauce and sugar. Stir well. Cook until done. Towards removed enter scallions. Stir well.
4. Stir pureed chicken and seasoning with hot water. Stir until thickened.
5. Serve chicken porridge with scrambled eggs
To 5 servings
Finish (hobimasak)
5 packs of instant chicken porridge
800 ml hot water
5 eggs, beaten off
4 siuung red onion, finely sliced3 cloves garlic, chopped fine
2 large red chilies, sliced oblique
2 large green chilies, sliced oblique
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon soy sauce
1/4 teaspoon sugar
1 leek, finely sliced
2 tablespoons margarine for sauteing
HOW TO MUSH scrambled eggs:
1. Heat margarine. Saute onion and garlic until fragrant.
2. Enter the big red chili and green cabal great. Saute until wilted.
3. Add the beaten eggs with salt and pepper. Stir poached eggs. Enter the soy sauce and sugar. Stir well. Cook until done. Towards removed enter scallions. Stir well.
4. Stir pureed chicken and seasoning with hot water. Stir until thickened.
5. Serve chicken porridge with scrambled eggs
To 5 servings
Finish (hobimasak)
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