Cirebon Chicken Porridge Recipe
Looks almost the same as chicken porridge in general, but Cirebon chicken porridge is richer in spices you know . Because of that, many traders of Cirebon chicken porridge are also found, especially in West Java. If you live outside West Java, make your own. Here is a Cirebon chicken porridge recipe that is easy to make at home.
Ingredients
- Porridge:
- Rice - 150 grams
- Water - 1.5 liters
- Lemongrass, bruised - 1 stick
- Bay leaf - 2 pieces
- Salt - 1 tsp
- Broth:
- Chicken breast - 1 piece
- Water - 1 liter
- Shallots - 5 grains
- Garlic - 3 cloves
- Turmeric - 1 knuckle
- Pepper powder - 1/2 tsp
- Nutmeg powder - 1/4 tsp
- Salt - 1 tbsp
- Complementary:
- Green onions, finely sliced - to taste
- Celery, finely chopped - to taste
- Cabbage, thinly sliced - to taste
- Fried onions - to taste
- Crackers - to taste
- Fried soybeans - to taste
- Cakwe - to taste
- Purchase ingredients and cooking utensils
Plans
- Mix the porridge ingredients, rice, water, lemongrass and bay leaves. Cook until the water shrinks, add salt. Continue to cook until it thickens to a porridge. Turn off the fire.
- Boil chicken breast with 1 liter of water. Puree the onion, garlic, turmeric then saute until fragrant.
- Enter the stir-fried spices into the chicken breast stew, season with salt, pepper, nutmeg. Cook until the chicken is cooked. Remove the chicken and drain.
- Fry the chicken briefly until brown, it doesn't take too long. Remove, then shred the meat, set aside.
- Take the porridge in a serving bowl, add shredded chicken, cakwe, sliced leeks and celery, cabbage, flush with the sauce. Sprinkle fried onions and crackers.
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