Cantonese Thick Porridge with Luncheon Meat (Thermie)

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Ingredients (serves 2-3) 

  • 160g rice washed
  • 1150g hot water
  • Half can of luncheon meat cut into cubes and air fried
  • Some Chinese cabbage sliced
  • Pinch of salt

Steps

  1.  Put rice and water into mixing bowl – 13 mins / 100 C / Sp3 with MC on.
  2.  Add meat and veggie and cook for – 5 mins / 100 C /  Sp1.
  3.  After cooking, rest porridge for 5 mins before serving.

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