100 g Boneless and skinless chicken thigh cut into chunks
50 g Mushroom
100 g Captain Oats Rolled Oats
400 g Chicken Stock (Home made)
1 tbsp soya sauce
For Garnish:( All Optional )
Freshly ground white pepper
Spring onions, sliced
Preheat a small pot. Add in the oil, garlic and ginger.
Fry on low heat for 1 – 2 minutes, until garlic and ginger become fragrant but not brown.
Add in the chicken meat and gently fry.
Add in the mushrooms, Captain Oats Instant Rolled Oats and chicken broth.
Bring to a boil and lower the heat to a simmer. Continue cooking for another 3 to 4 minutes until you reach the consistency you want. The oats will be cooked through and beginning to thicken. If it is too dry, add some more chicken stock.
Season with soya sauce and white pepper.
Spoon into a bowl and add your choice of garnish or nothing at all