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Widodo Kitchen
Indonesian Chicken Porridge

Indonesian Chicken Porridge

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.

Prep Time —
Cook Time —
Servings 1 people
Difficulty Easy
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)

Instructions

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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