how to make Indonesian chicken Poridge

Chicken porridge made from rice with a savory taste. Chicken porridge suitable for breakfast or when the weather is cold.

* 2 mugs of rice
* 5 mugs water
* 2 chicken upper legs
* 1 bay leaf
* 1 tsp garlic powder
* Salt as well as pepper

* Boil chicken thighs with 5 cups of water with medium heat.
* Skim the foam. Let it prepare for around 10 to 15 minutes. Take chicken out from the broth.
* Wash rice for 3 times with running water. Up until you can see the water is a bit clear.
* Put the rice in the chicken broth, include bay leaf
* Keep stirring occasionally for about 30 minutes so the bottom part will not burn. Keep including water if it does not look really runny.
* You must reach regular porridge (oats) consistency to understand that its done.
* Select the chicken meat from the bones.
* In a hot pan with 1 tablespoon oil, include in chicken meat, salt, pepper and garlic powder. Saute up until the colour is brownish.
* Serve warm!

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