How to Make Bubur Ayam or "Chicken Porridge"
Bubur ayam (Indonesian for "chicken porridge") is an Indonesian chicken porridge. It is rice porridge with shredded chicken meat served with some spices, such as sliced scallion, crispy fried shallot, celery, tongcay (preserved salted veggies), fried soybean, Chinese crullers (youtiao, referred to as cakwe in Indonesia), both salty and sweet soy sauce, and occasionally it is topped with yellow chicken broth and kerupuk (Indonesian design crackers). Unlike lots of other Indonesian meals, it is not spicy; sambal or chili paste is served independently.
It is a favourite breakfast food, served from simple taking a trip suppliers, warung (little regional stores), and fastfood facilities to expensive 5 star hotel dining establishments.
The taking a trip bubur ayam suppliers normally go through the streets of suburbs in the morning offering their products.
Ingredients:
* 2 mugs of rice
* 5 mugs water
* 2 chicken upper legs
* 1 bay leaf
* 1 tsp garlic powder
* Salt as well as pepper
Directions:
* 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!
You can likewise include another dressings for this:
* Salted peanuts.
* Emping (see in previous post in Indonesian Crackers part 2).
* Cakue (I can not publish the dish yet up until I can discover the prefect one).
* Chilli sauce, sweet soy sauce, lemon juice and fried onion.
Bubur ayam (Indonesian for "chicken porridge") is an Indonesian chicken porridge. It is rice porridge with shredded chicken meat served with some spices, such as sliced scallion, crispy fried shallot, celery, tongcay (preserved salted veggies), fried soybean, Chinese crullers (youtiao, referred to as cakwe in Indonesia), both salty and sweet soy sauce, and occasionally it is topped with yellow chicken broth and kerupuk (Indonesian design crackers). Unlike lots of other Indonesian meals, it is not spicy; sambal or chili paste is served independently.
The taking a trip bubur ayam suppliers normally go through the streets of suburbs in the morning offering their products.
Ingredients:
* 2 mugs of rice
* 5 mugs water
* 2 chicken upper legs
* 1 bay leaf
* 1 tsp garlic powder
* Salt as well as pepper
Directions:
* 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!
* Salted peanuts.
* Emping (see in previous post in Indonesian Crackers part 2).
* Cakue (I can not publish the dish yet up until I can discover the prefect one).
* Chilli sauce, sweet soy sauce, lemon juice and fried onion.
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