Chicken Porridge

ingredients:

300 grams of rice, wash

2000 ml of water

4 bay leaves

salt to taste

Material Kuah:

1/2 tail chicken, cut into pieces

2000 ml of water

2 stalks lemongrass, crushed

3 bay leaves

1 vertebra thumb galangal, crushed

cooking oil to taste

  Seasoning (crushed):

6 grains of red onion

4 cloves garlic

1/2 teaspoon ground pepper

1/2 segment grilled turmeric finger

salt to taste

Complementary Porridge:

fried soybean

fried shallots

cakwe iris jalus

soy sauce

thinly sliced ​​celery

crackers kanji

How to make:

Porridge: Boil water, put the rice, and cook until boiling while stirring occasionally until rice destroyed. Add bay leaves and salt, mix well. Reduce the heat, continue to cook while stirring occasionally until a pulp.

Gravy: Boil water, put chicken, and cook until the chicken is cooked.

Heat 2 tablespoons oil and saute spices, lemongrass, bay leaves, and ginger until fragrant. Pick up, put in the chicken cooking water and stir. Continue to cook until the chicken is tender and the flavors mingle. Remove the chicken.

Fried chicken (not too dry), shredded-shredded meat and set aside. Strain broth and set aside.

  Prepare a serving bowl, pour the porridge, put shredded chicken, sprinkle with soy fritters, fried shallots, cakwe, soy sauce, and give them hot sauce. Add celery slices and crackers. Serve.