Chicken & Cabbage Porridge

Add a twist to your basic porridge by using Super Grain Quaker as the base! You’ll get a thicker, more nutritious bowl.



  • 1 chicken breast piece, skin and fat removed, sliced finely
  • ¼ cup cabbage, sliced finely
  • 2 tsps. olive oil
  • 3 cups chicken stock, chill and remove fat layer
  • ½ tsp. grated green ginger
  • 1 tsp. light soy sauce
  • 1 tsp. fish sauce
  • 1 tsp. white pepper powder
  • 4 shallots, peeled, cut into thin diagonal slices
  • 10 Tbsps. Quaker Instant / Quick Cooking Oats
  • 1 stalk spring onion, sliced finely
  • 1 stalk coriander
  • 1 lime


1 Heat oil in a non-stick pan and stir-fry chicken for 1-2 minutes until it browns slightly.
2 Add cabbage and stir-fry for about 1 minute.
3 Add stock, ginger, soy sauce, fish sauce, salt, pepper and shallots and bring the mixture to a boil.
4 Cover the pan and cook the soup over a simmering flame for about 2-3 minutes.
5 Stir in oats and cook uncovered for about 1-2 minutes or until porridge becomes thick.
6 Dish out the oat porridge, garnish with spring onions and serve immediately.
7 Top with fresh coriander and lime