- Boil porridge mix until soft and creamy. While porridge is cooking, heat oil in a large saucepan and fry pounded paste over low heat until fragrant. Add chicken, cook 10 minutes in the paste, then add water and Kimball Oyster Flavored Sauce.
- Simmer 30 minutes until chicken is tender. Remove chicken from liquid and pan fry in a little oil to brown all sides. Cool and shred coarsely, discard bones.
- To serve, ladle hot porridge into individual bowls, top with soup and sprinkle with garnish ingredients.