RECIPES OF INDONESIA

Ingredients

300 gm

200 gm

1 liter

1/2 tsp

2 pieces

Chicken

Rice

Water

Pepper (grounded)

Cakwe (finely sliced)

Salt (adjust to taste)

Shallots slivers

Spring onions (finely sliced)

Soy sauce (adjust to taste)

1. Fry the shallots slivers
2. Add some salt and simmer chicken in water to cover until tender (Reserve 2 liter of the chicken broth)
3. Fry the chicken, debone and shred the meat
4. After washing the rice, boil in 1 liter of water until grains are tender to the bite
5. Add the chicken broth
6. Bring to a simmer and continue simmering a low heat until porridge is ready and there is no separation of liquid and rice
7. Add salt and pepper
8. Serve porridge in deep bowls, garnished with the cakwe, shredded chicken, fried shallot and spring onions
9. Add drops of light soy sauce

Note: Serve garlic chilli sauce on the sideover medium heat