Indonesian Recipes Collection

Porridge
200 gr rice, washed, drained
2 quarts water
2 pieces of pandan leaves
2 bay leaves
1 teaspoon salt

Sauce:
1 chicken breast
1 stalk spring onion and 2 stalks celery
1 liter of water
1 stalk lemongrass, lime leaves 3, and 2 cm ginger, crushed
6 tablespoons sweet soy sauce
3 tablespoons cooking oil

8 cloves shallots
5 cloves garlic
3 cm turmeric, roasted
5 grains pecans, toasted
1 tablespoon salt and 1 teaspoon pepper

Complement:
100 grams of soybean cooking
5 pieces cakwe, sliced
Sliced ​​green onions, sliced ​​celery, fried onions, and red crackers
Boiled or bottled chili sauce

Direction:
1. Porridge: cooked rice with water, pandan leaves, bay, and salt until the porridge is thick, remove, set aside.
2. Sauce: heat the cooking oil, saute ground spices until fragrant, remove from heat. Boil the chicken with stir spices, leeks, celery sticks, lemon grass, lime leaves, and ginger until chicken is tender, remove from heat. Shredded-shredded chicken. Add the remaining soy sauce in the broth boiling and cook a minute, remove from heat.
3. Presentation: prepare a bowl, fill with porridge and shredded chicken. Sprinkle the fried soy beans, leeks, celery, and fried onions. Pour the soup broth to taste. Garnish with red crackers.


Serve for 8 peoples