Ingredients
| Chicken Porridge | |
| 50 g | Rice |
| 1 l | Chicken stock |
| 1 | Bay leaf |
| 1 tsp | Salt |
| Puree Seasoning | |
| 1 clove | Shallot |
| 1 clove | Garlic |
| 1 cm | Turmeric |
| 1 tsp | Coriander |
| 1 grain | Candle nut |
| 40 g | Slice of fried chicken |
| 1 stick | Celery (sliced) |
| Sauce | |
| 200 ml | Chicken stock |
| 1 tsp | Salt |
| 1 tbsp | Palm oil for sauteing |
| ½ tsp | Pepper |
| ½ tsp | Nutmeg |
| 1 tbsp | Soy sauce |
| Sweet hot tea | |
| 200 ml | Sweet Hot Tea |
| 20 g | Sugar |
Cooking Instructions
Chicken porridge
Boil chicken stock, add salt, set aside. Cook rice with chicken stock and bay leaf until done, add salt, cook it while stirring until rice becomes porridge, if necessary, add water.
Sauce
Heat oil, sauté pure seasoning until done, add chicken stock, nutmeg, pepper and soy sauce, stir well and cook until boiling, lift and set aside.
Puree seasoning
Put porridge in the bowl, add sauce, sprinkle with slice of fried chicken and celery. Serve while warm.
General information
| Difficulty: | 3 of 5 |
Nutritional information
| 388 kcal | Energy |
| 9.9 g | Protein |
| 110 mg | Phosphate |
| 20 mg | Sodium |
| 82 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |