Recipe by Dapur Rasamasa
Serve: 5 Person
Chicken fillet richly spiced and laced with kemangi and…
Ingredients
- ½ chicken
- 8 glasses water
- 3 teaspoons salt
- 1 thumb-sized piece of ginger, thinly sliced
- 11⁄2 glass of rice, washed
- 1⁄2 glass of sesame seed oil
- 1 tablespoon salty soy sauce
- 1 piece cakwe (yóutiáo or fried Chinese breadstick that looks like a churros)
- 3 sheets of wonton pastry, cut into strips then fry
- 2 stems cilantro, pick off the leaves and discard the stems
Sambal
- 8 green bird’s eye chilies, chop finely
- 1 tablespoon salty soy sauce
- 2 tablespoons water
Chicken porridge is best eaten warm because it becomes watery and is not as tasty when it’s cold.
Steps
- Boil the chicken with one slice of the ginger and salt. Retain the broth (about 6 glasses) to cook the rice later. Remove the chicken bone and shred the meat or cut it into bite size pieces as you like.
- Combine the rice with the broth, add the remaining sliced ginger and mix well. Bring to a boil and cook until the rice becomes a thick porridge.
- Add sesame oil and salty soy sauce to the chicken and mix well. Set aside.
- Sambal: mix the chilies well into the salty soy sauce and water. Set aside.
- Serve the warm chicken porridge in a bowl, adding the chicken and condiments. Serve with the sambal.
