Indonesian Chicken Porridge

  • 27/07/2019
  • by Melvin Widodo

Indonesian chicken porridge is originated from Chinese Congee, brought by Chinese immigration to Indonesia and adopted locally by bringing local flavor and ingredients. Usually, Indonesian chicken porridge has curry sauce on top of it, served with some condiments.


Ingredients

Chicken and Porridge

  • 250 grams plain rice, rinsed
  • 2 chicken breasts
  • 1.5 liter water
  • 2 stalk lemongrass
  • 4 cm ginger
  • 3 kafir lime leaves
  • 4 bay leaves

Ground Seasoning

  • 3 cloves garlic, ground
  • 3 cloves shallot, ground
  • 2 candlenuts, ground

Sauce Seasoning

  • 500 ml coconut milk (light) / almond milk
  • 3 kafir lime leaves
  • 2 bay leaves
  • 1 lemongrass
  • 1/2 tsp turmeric powder

Condiments

  • Prawn or garlic crackers
  • Chinese Donuts
  • Boiled eggs
  • Roasted nuts
  • Spring Onions
  • Fried shallot
  • Chilies
  • Kecap Manis (Sweet Soy Sauce, Optional)

Steps

Seasoning Sauce

  • Preheat cooking oil in a saucepan
  • Add spices of seasoning sauce ingredients and 1/4 of ground seasoning into the saucepan, saute until fragrant.
  • Add coconut / almond milk into the saucepan, and cook until simmer and put aside.

Chicken and Porridge

  • Preheat cooking oil in a big pot.
  • Add kaffir limes leaves, bay leaves, 2 lemongrasses, ginger, and the rest ground seasoning, and saute until fragrant.
  • Add chicken and cook until the color is changed.
  • Add water and boil chicken until cooked thoroughly.
  • Take out chicken and put aside and shredded
  • Add rinsed rice into the big pot and keep string slowly until done.

To Serve

  • On a serving bowl, place porridge topped with shredded chicken, and two tablespoons of seasoning sauce, and condiments.

 

 

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