SUMMARY :

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INGREDIENTS :

Porridge Ingredients :

• 200 grams of rice
• 2,000 ml chicken broth from chicken bones
• 1 tea spoon of salt
• 1 bay leaf

Kuah Ingredients :

• 2 pieces (320 grams) chicken thighs, crushed bones
• 2 cm ginger, crushed
• 1/2 tablespoon salt
• 1 block chicken broth
• 1,000 ml of water
• 2 tablespoons oil for frying
• the oil for frying

Ground spices :

• 6 red onions
• 3 cloves garlic
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ground pepper
• 2 eggs hazelnut, toasted
• 1 cm turmeric fuel
• 1/2 teaspoon coriander

DIRECTION :

1. Porridge: boiled rice, chicken broth, salt and bay leaf, stirring until soft and creamy. Set aside.
2. Sauce: heat the oil. Saute ground spices and ginger until fragrant. Add chicken. Stir until the color changes. Add water, salt and chicken broth block. Cook over low heat until boiling and berkaldu. Remove the chicken. Fried chicken until cooked. Suwir-shredded chicken.
3. Serve the porridge with broth, shredded chicken, and complementary.
4. Serves 6