Indonesian Food. Chicken porridge made of rice and chicken, usually eaten at breakfast
Ingredients:
- Rice, 100 grams
- Water chicken broth, 750 ml
- Bay leaf, 1 sheet
- Salt, to taste
Subtle Seasonings:
- Onion, 6 points
- Garlic, 2 cloves
- Turmeric, 1 cm
- Pecan, 1 grain, toasted
- Coriander Roasted, 1 / 2 teaspoon
Gravy Ingredients:
- Chicken, 300 grams
- Water, 750 ml
- Pepper powder, 1 / 2 teaspoon
- Sweet soy sauce, 1 / 2 tablespoon
- Nutmeg, 1 / 8 grain
- Salt enough
- Cooking oil, 1 tablespoon
Topping Ingredients:
- Cooking oil, 300 ml
- Cakwe, 1 fruit, cut into thin strips
- Celery, 1 stalk, thinly sliced
- Soybean fries, 50 grams
- Crackers starch, 50 grams, ready to use
- Fried onions, 1 tablespoon
- Sambal chili stew enough
How to Cook:
- Sauce: Boil the chicken with water until boiling and cooked chicken.
- Lift, separate the chicken and broth. Heat oil and sauté ground spices until fragrant. Add other seasonings to sauce, and cook until cooked flavor.Pour broth, bring to a boil, remove from heat.
- Topping: Heat oil and fry chicken until yellowish. Remove and cut into small pieces, then sprinkle on top.
- Porridge: Cook the rice with broth and bay leaf, stirring frequently until rice blossomed and matured. Add salt, stir again until the rice into porridge.Remove and set aside.
- Enter the porridge in a bowl, pour the chicken broth. Sprinkle shredded chicken meat, soy, celery, cakwe, fried onions, and crackers. Serve dengansambal.
Chicken Porridge Tips:
1. If you do not see crackers kanji, you can replace it with a small shrimp crackers or crackers belinjo (chips).
2. For more delicious, add soy sauce and soy sauce.
