Chicken Oats Porridge

Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and garlic. Stir fry for a few more seconds.

Add the oats, salt and the stock. Simmer on a low flame till the oats are cooked and the consistency thickens slightly.

Switch off the flame and pour into individual serving bowls. Garnish with the shredded chicken, pepper, chilli flakes, spring onion, coriander leaves, fried onion and a drizzle of some ghee / lime juice.