Ingredients:
4 servings
PORRIDGE:
- Water - 900 ml
- Rice - 75 grams
- Ginger - 1/2 cm
- Chicken broth powder - 1/4 tsp
- Lemongrass, memarkan - 1 stick
- Salt - 1/4 tsp
SAUCE:
- Broth - 400 ml
- Chicken - 1/2 tail
- Galangal, memarkan - 1 cm
- Lemongrass, memarkan - 1 stick
- Orange Leaves - 2 sheets
- Bay leaves - 2 sheets
- Pepper - 1/8 teaspoon
- Salt - 1/4 tsp
GROUND SPICES:
- Shallots - 5 eggs
- Garlic - 2 cloves
- Candlenut - 2 items
- Ginger - 1/2 cm
- Turmeric - 1 cm
- Cilantro - 1/4 tsp
COMPLETE:
- Chopped celery - to taste
- Boiled eggs - to taste
- Crackers - to taste
- Fried shallots - to taste
- Fried soy beans - to taste
Step:
1.
In the pan, add all the pulp. Stir constantly and cook until thickened. Lift. Set aside.
2.
Boil chicken and take 400 ml of broth. Set aside. Drain the chicken.
3.
Fried chicken for a while. Drain then shred. Set aside.
4.
Sauce: In a pan, saute the spices until fragrant. Pour the broth, galangal, lemon grass, bay leaves, orange leaves, salt and pepper. Cook until slightly thick according to taste. Correction of taste. Lift.
5.
Solution: Tata porridge in a serving bowl. Give shredded chicken, fried soy beans, boiled eggs, celery, and fried shallots. Pour the sauce according to taste. Give crackers complement.
6.
Ready to be served.
Tips:
The complementary ingredients of the porridge can be adjusted according to taste such as added satay ati gizzard, quail egg satay, or intestinal satay cooked in yellow seasoning.