Chicken Porridge recipe Typical Betawi

Chicken porridge :

• 500 gr fluffier rice, wash
• 2 liters of water, to boil
• 1 ½ tsp salt

Kuah:

• 2 tablespoons oil, for frying
• 2 stalks lemongrass, white part, crushed
• 2 bay leaves
• 2 lime leaves
• 2 liters of water to boil
• 250 gr chicken fillet
• 5 tablespoons soy sauce
• taste the oil, for frying

Blend:

• 10 shallots
• 4 cloves garlic
• ½ tbsp coriander, toasted
• ¼ tsp cumin, roasted
• 2 cm turmeric, fuel
• 2 tsp salt

Complement:

• Sate liver and gizzard
• Satay chicken intestines
• Fried soy beans
• Fried onions
• Fried chips
• Chili onions and celery, finely sliced

How to make :

Chicken porridge :

Add rice, water and salt. Cook with low heat until the rice into a thick porridge. Remove and set aside.

Kuah:

• Heat oil and saute ground spices, lemongrass, bay leaves and lime leaves until fragrant.
• Lift Boil water. Insert fillet sauteed chicken and seasoning.
• Cook until chicken is cooked and the flavors mingle.
• Lift. Separate the chicken and sauce. Measure 1000 ml broth.
• Jerangkan back over the fire. Add soy sauce. Boil until mendidih.Angkat.
• Heat oil, fry the chicken till golden brown. Remove and drain. Then suwir-suwir

Presentation:

• Prepare a serving bowl, place the rice porridge and flush with gravy.
• Serve with complementary materials. Good luck.

For: 8 servings