Chicken & Brown Butter Porridge
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Chicken & Brown Butter Porridge
Recipe By Michael Weldon
1 cup Red Tractor Australian organic creamy style rolled oats
400 g cooked chicken breast, diced
3 cups Coles real chicken stock
100 g butter
1 onion diced
2 garlic cloves, sliced
1 small piece of ginger, diced
1 tsp cumin
¼ tsp chilli flakes
2 tbsp light soy sauce
1 tbsp sesame oil
2 spring onions, sliced thinly
Method
In a large saucepan sweat the onion in olive oil. Add the garlic, ginger, cumin and chilli flakes, sweat for another minute.
Add in the chicken and stock, bring up to a simmer. Once simmering add in the oats and stir into the stock. Cook until the oats hydrate and thicken.
Season with soy sauce and sesame oil. Remove from heat.
In a small saucepan, cook the butter until browned.
Serve a bowl of the oats topped with a spoon of burnt butter and a few spring onions.
