- Ghee 3 Tbsp
- Garlic 3 cloves, peeled and finely chopped
- Heat the ghee and sauté the garlic, shallots, pandan leaves, star anise, cloves, cardamom and cinnamon for a few minutes until fragrant.
- Add the chicken and then the rice, dhal, peanuts and carrot.
- Pour in the chicken stock, coconut milk and water. Boil until the porridge is cooked, adding more water as required.
- Add the grated coconut, prawns