Jakarta (ANTARA) – Chicken porridge has become a favorite breakfast menu in Indonesia, especially in the morning.
This dish is often chosen as a dish to start the day thanks to its soft texture and light savory taste and 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 unwell, because it is easy to digest and provides a comfortable feeling in the stomach.
One variant of porridge that is a favorite of Indonesian people and is easy to find is Cirebon chicken porridge. The characteristic of Cirebon chicken porridge lies in its sauce. The sauce is made from boiling chicken with turmeric seasoning, resulting in a yellow color and a savory taste and rich in spices.
Cirebon chicken porridge recipe
If you want to try making your own Cirebon chicken porridge at home, the method is quite simple and the ingredients are easy to get. Here is the recipe and how to make it:
Ingredients
The main ingredient:
- 250 grams of rice
- 2 liters of water
- 300 grams of chicken meat (breast or thigh), boiled and shredded
- 2 bay leaves
- 1 galangal segment, bruised
- 1 segment of ginger, bruised
- Salt to taste
- Pepper powder to taste
Ground spices:
- 4 cloves of garlic
- 5 red onions
- 1 cm turmeric
- 2 candlenuts
Toppings:
- Fried onions
- Spring onions, finely sliced
- Celery, finely sliced
- Sweet soy sauce
- Melinjo chips (optional)
How to make
1. Preparing porridge:
- Wash the rice thoroughly until the rice washing water becomes clear.
- Put the rice in a saucepan with 2 liters of water, bay leaves, galangal and ginger.
- Cook over medium heat, stirring occasionally so that the rice doesn’t stick to the bottom of the pan. Cook until the rice changes texture to soft and thick porridge.
2. Processing chicken:
- Boil the chicken in boiling water until cooked and tender. Once cooked, remove and shred the chicken meat. Set aside the chicken stock for later use.
3. Make stir-fry spices for the broth:
- Grind the garlic, shallots, turmeric and candlenuts until they become a smooth paste.
- Heat a little oil in a frying pan, then saute the ground spices until fragrant and cooked.
- Pour the chicken stock into the stir-fried spices and stir until evenly distributed.
4. Serving porridge:
- Pour the chicken porridge into a serving bowl.
- Pour in a little seasoned chicken stock
- Add shredded chicken on top of the porridge.
- Sprinkle with fried onions, sliced green onions, and celery.
- Serve with additional sweet soy sauce and melinjo chips if desired.
That’s the recipe and method for making typical Cirebon porridge which is tasty and rich in spices. Good luck!
Also read: Chicken satay recipe with typical Madurese peanut sauce
Also read: Recipe for anti-odor perengus goat satay
Also read: Recipe and method for making delicious and tasty home-style chicken porridge
Reporter: Allisa Luthfia
Editor: Alviansyah Pasaribu
Copyright © ANTARA 2024
