Indonesian Chicken Porridge

Ingrédients

Porridge

✅ Rice, 200g / 7.1 oz

✅ Water, 600ml / 20 fl oz, plus extra if needed

✅ Bay Leaves, 3

✅ Salt, to taste

✅ Butter, 1 tsp, optional

Yellow Chicken Broth

✅ Chicken Breast, 350g / 12.3 oz

✅ Shallots, 8

✅ Garlic Cloves, 5

✅ Ginger, 6g / 0.2 oz

✅ Turmeric, 6g / 0.2 oz

✅ Galangal, 6g / 0.2 oz, optional for a more authentic flavour

✅ Ground Coriander, 1 tsp

✅ Lemongrass, 1 stalk

✅ Water, 500ml / 17 fl oz

✅ Salt, to taste

✅ Stock Powder, 1 to 2 tsp

Toppings

✅ Shredded Chicken

✅ Spring Onion, sliced

✅ Fried Shallots, optional

✅ Boiled Eggs, 2

✅ Prawn Crackers, optional

Instructions

1. Rinse the rice, then add it to a saucepan with 600ml of water, the bay leaves and a little salt.

2. Bring to a boil, then reduce the heat and simmer until the rice becomes very soft and starts to break down into a porridge consistency. Stir occasionally and add more water if needed.

3. Meanwhile, boil the chicken breast in water until about halfway cooked. Remove and set aside.

4. Blend or finely grind the shallots, garlic, ginger, turmeric, optional galangal and coriander until you have a smooth spice paste.

5. Lightly sauté the spice paste until fragrant.

6. Add the lemongrass and cook for another minute. Add the half cooked chicken breast and 500ml of water, then simmer until the chicken is fully cooked and the broth is fragrant and yellow.

7. Remove the chicken and shred it into small pieces. Season the broth with salt and stock powder to taste.

8. Divide the porridge between two bowls, spoon over the yellow broth and top with the shredded chicken, spring onion and boiled egg. Add fried shallots and prawn crackers if desired.

Calories: 700 kcal | P: 55g | C: 91g | F: 12g per serve*

*Macros exclude optional butter, galangal, fried shallots and prawn crackers.

Enjoy! 🇮🇩👌

Nutrition

• Taille de Portion: 2