Chicken porridge recipe SUKABUMI

Material:
250 gr rice
2 ltr chicken broth
2 bay leaves
2 tsp salt

Mayonnaise:
1 whole chicken
750 ml water
1 teaspoon salt
2 tablespoons cooking oil
½ tsp pepper
½ nutmeg
3 tablespoons soy sauce

Blend:
8 pcs onion
3 cloves garlic
1 cm turmeric
1 tsp coriander
5 btr pecan

Complement:
Fried chicken, suwir-suwir
2 cakwe stalk, thinly sliced
1 stalk seldri, thinly sliced
50 g soya fries
100 gr red crackers / chips
liver satay fried gizzard

Method:
1. Boil the chicken with water and salt until chicken is tender, separate kaldunya.
2. Porridge: rice cooked with chicken broth, bay leaf until broken rice, add salt, cook until the rice into porridge and a bit thick. If you need to add water.
3. Heat oil and sauté ground spices until fragrant and cooked, put in a stew of chicken, boiled chicken again.
4. Cook until the broth boils, add nutmeg, pepper, soy sauce.
5. Bring to a boil again, remove chicken and set aside chicken broth.
6. Fry chicken until golden brown. Remove and drain, then suwirsuwir chicken. Set aside.
7. Presentation: put the porridge in a bowl, give the sauce, sprinkle cakwe, soybeans, chicken suwir, seldri, give the sauce and crackers. Serve porridge with liver gizzard kebabs.

For 6 people