Recipe Chicken Porridge Soup Soto

Ingredients Chicken Porridge Soup Soto

porridge:

• 200 gr rice, washed, drained
• 2 liters of water
• 2 pieces of pandan leaves
• 2 bay leaves
• 1 tsp salt

Kuah:

• 1 chicken breast
• 1 stalk spring onion and 2 stalks celery
• 1 liter of water
• 1 stalk lemon grass, lime leaves 3 pieces, and 2 cm ginger, crushed
• 6 tablespoons sweet soy 
• 3 tablespoons cooking oil

puree:

• 8 grains of red onion
• 5 cloves of garlic
• 3 cm turmeric, roasted
• 5 grains hazelnut, toasted
• 1 tablespoon salt and 1 teaspoon pepper

Complement:

• 100 grams of soybean cooking
• 5 pieces cakwe, sliced
• Sliced ​​green onions, sliced ​​celery, fried onions, and red crackers
• Boiled or bottled chili sauce

HOW TO MAKE Chicken Porridge Soup Soto:

1. Porridge: cook rice with water, pandan leaves, greetings, and salt until porridge is thick, remove from heat and set aside.
2. Sauce: heat the oil, saute ground spices until fragrant, remove from heat. boiled, stir fry chicken with spices, leeks, celery, lemongrass, lime leaves, and ginger until chicken is tender, remove from heat. Shredded-shredded chicken. Add soy residual sweetness in the broth boil and cook briefly, remove from heat.
3. Presentation: prepare a bowl, fill with pulp and shredded chicken. sprinkle nuts fried soy, scallions, celery, and onions fried. Pour broth soup taste. Garnish with red crackers.

For: 8 people

Recipe CHICKEN AND EGG opor

CHICKEN AND EGG opor

ingredients of CHICKEN AND EGG opor :

• 1 chicken, cut into 4 parts
• 8 eggs, hard boiled, peeled
• 3 bay leaves
• 2 stalks lemongrass crushed
• 2 cm ginger crushed
• 5 pieces of orange leaves
• 300 ml thin coconut milk from half coconut
• 500 ml thick coconut milk from 1 coconut
• 1 tbsp tamarind water
• 2 tablespoons cooking oil

puree:

• 6 spring onions
• 3 cloves of garlic
• 1 tablespoon toasted coriander
• 3 eggs pecans, toasted
• 1 tbsp sugar
• 2 tsp salt

How to make: CHICKEN AND EGG opor

1. chicken, wash and coat with lime juice and a little salt, let stand,,minute, wash again and drain.
2. Heat a little oil, saute the mashed hingg fragrant spices, enter the chicken, greetings, lemongrass, ginger, lime leaves, and cook until chicken turns color, add thin coconut milk, and cook until chicken is tender, add the coconut milk thick, tamarind water and egg, seasoning and cook until thickened, remove from heat.
3. Take chicken breast and shredded-shredded, cut eggs in half.
4. Serve as a complementary rice liwet.

To: 8 people

Recipe Chicken kalio

Chicken kalio

Ingredient of Chicken kalio:

• 1 chicken, cut into 8 pieces
• 1 teaspoon salt and 1 tablespoon lemon juice
• 1 sheet turmeric leaf
• 3 pieces of lime leaves
• 2 stalks lemongrass, crushed
• 2 cm galangal, crushed
• 1 liter of coconut milk from 2 coconuts

puree:

• 16 large red chillies
• 12 grains of red onion
• 5 cloves of garlic
• 1 tablespoon coriander, toasted
• 2 cm ginger
• 3 cm turmeric, roasted
• 2 tsp salt

HOW TO MAKE Chicken kalio:

1. Rinse the chicken, coat with lemon juice and salt, let stand for a while, drain.
2. Heat oil, saute ground spices, turmeric leaf insert, lime leaves, lemongrass, and ginger and cook until fragrant. Add chicken and cook.
3. Enter the coconut milk and cook until chicken is tender and gravy thickens, and greasy, lift. Serve warm.
4. Note: if the chicken had been exhausted and the remaining broth, add the pieces boiled young jackfruit, shredded cabbage, and beans. cook until vegetables are tender. This vegetable is known as kapau.

For: 6 people