Step-by-Step Guide to Prepare Award-winning Special chicken porridge
Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, How to Make Perfect Special chicken porridge. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Special chicken porridge, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Special chicken porridge delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few ingredients. You can have Special chicken porridge using 28 ingredients and 5 steps. Here is how you can achieve that.
Special chicken porridge recipe from Indonesia, chicken porridge combined with coconut milk / special sauce (sauce soto). Ready to pamper your mouth. Try to make this recipe.
Ingredients and spices that need to be Prepare to make Special chicken porridge:
- porridge
- 1 1/2 cups short or medium grain rice (washed and drained)
- 2 l chicken stock
- 1 tsp salt
- 2 bay leaves
- 2 pandan / screw pine leaves (tied into a knot)
- special sauce/ soto sauce
- 5 kemiri nuts / candlenuts
- 2 tbsp coriander seeds
- 1 tsp white peppercorns
- 1 tsp cumin
- 6 shallots (peeled)
- 5 cloves garlic (peeled)
- 4 tbsp oil
- 1 stalk lemongrass (bruised)
- 2 inches galangal / ginger (bruised)
- 4 bay leaves
- 4 kaffir lime leaves
- 1 tbsp ground turmeric powder
- 1/2 tsp salt
- 2 cups chicken stock
- 1 cup coconut cream
- garnishing
- 500 g chicken breast (cooked and shredded)
- Crispy fried shallots
- Peanuts (roasted)
- Spring onions (finely chopped)
- Cakwe / fried Chinese crullers (cut into bite-sized pieces)
Steps to make Special chicken porridge
- In a pot, put in rice, chicken stock, salt, bay leaves and pandan leaves. Bring to a boil and then turn the heat to medium and tilt the lid. Allow to simmer while stirring occasionally for 30 mins. If porridge becomes too thick at any point, add in ½ cup water and stir to dilute.
- Meanwhile, place candlenuts, coriander seeds, white peppercorns and cumin into a grinder and grind until fine. Remove and set aside. Then, place shallots and garlic cloves into a blender and blend until almost paste-like.
- Add oil into wok and bring to medium heat. Add in onion paste and slowly fry until fragrant and translucent. Put in grounded spices and continue to fry until well combined. Add lemongrass, galangal and bay leaves. Crumple or tear the kaffir lime leaves to release its aroma and add into the wok.
- Bring fire to a low and stir-fry the ingredients for 2 mins. Put in turmeric powder and salt. Pour in chicken stock and allow to simmer, stirring gently. Once the sauce starts to simmer, pour in coconut cream. Allow to simmer for 5-10 mins. Remove and discard lemongrass, galangal, bay leaves and kaffir lime leaves. Set aside.
- Once the porridge is ready, remove and discard bay leaves and pandan leaves. The porridge should have a thick consistency. Ladle porridge into individual serving bowls. Pour in soto sauce as the base or serve at the side. Top with shredded chicken, crispy fried shallots, roasted peanuts, cakwe and spring onions. Drizzle some soy sauce if desired.
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