Jakarta (ANTARA) – One of the dishes that is very popular in Indonesia is chicken porridge.
This dish is often chosen as a dish to start the day thanks to its soft texture and light savory taste which is suitable for all groups to enjoy.
Apart from being an option for breakfast, chicken porridge is also often used as a menu of choice when someone feels unfit, because this dish is considered easy to digest and provides a comfortable feeling in the stomach.
Even though both are made from porridge and chicken, each region has its own way of serving it. Two types of porridge that are popular in Indonesia are Cirebon chicken porridge and Bandung chicken porridge. So, what are the differences between the two? the following is the explanation.
1. Typical Bandung chicken porridge
Bandung’s typical chicken porridge is known for its simple yet appetizing presentation. This porridge is usually served without sauce, and the seasoning is simply soy sauce, sweet soy sauce, onion oil and a sprinkling of ground pepper.
Even though it looks simple, the combination of soy and sweet soy sauce and onion oil creates a light but still balanced taste. Additional toppings such as cakwe, shredded chicken, fried onions and celery add texture and aroma, making this porridge a suitable choice for those who like a light taste that is not too intense.
2. Typical Cirebon chicken porridge
On the other hand, typical Cirebon chicken porridge is characterized by its yellow sauce. This sauce is made from boiled chicken with the addition of turmeric seasoning, thus creating an attractive color and a savory taste rich in spices.
The distinctive aroma of turmeric along with other spices makes Cirebon chicken porridge have a stronger spice taste than Bandung porridge. The toppings that are usually added also vary, from shredded chicken, crackers, fried soybeans, to pindang eggs which add to the taste of this typical Cirebon porridge.
In short, Bandung and Cirebon chicken porridge present two choices that are equally delicious but with different tastes. Bandung porridge offers a light dish that doesn’t use too many spices, while Cirebon porridge is made with a broth that is rich in spices. Both are interesting choices to enjoy, depending on your taste in enjoying chicken porridge.
Also read: Light and tasty without broth, recipe and method for making Bandung chicken porridge
Also read: Recipe and method for making typical Cirebon chicken porridge, suitable for breakfast
Also read: Recipe and method for making delicious and tasty home-style chicken porridge
Reporter: Allisa Luthfia
Editor: Alviansyah Pasaribu
Copyright © ANTARA 2024
