How To Make Chicken porridge/Congee Recipe Jakarta - Gage Go Food

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How To Make Chicken porridge/Congee Recipe Jakarta - Jakarta chicken porridge or congee, chicken is a very popular dish in most Asian countries including Indonesia. the slurry can be enjoyed alone or eaten with a variety of side dishes. and though the dish that comes in many varieties.

Jakarta chicken porridge made with rice, chicken, salt, bay leaf, and many other herbs. Now we share how to make?

Server for 6 servings

How To Make Chicken porridge/Congee Recipe Jakarta

Jakarta chicken porridge ingredients:

  • 200 g rice (wash and clean up to 2-3 x)
  • 2000 ml of the broth from the chicken bones
  • 1 teaspoon salt
  • 1 bay leaf
  • 200 ml of coconut milk

Sauce chicken porridge/Congee Jakarta

  • 2 chicken thighs
  • 1 cm Ginger (party)
  • 1 phone message (can be replaced with chicken broth)
  • 1/4 teaspoon salt
  • 1000 ml of water
  • 2 tablespoons

Mash into a gravy sauce

  • 6 shallots/red onion
  • 3 garlic
  • 1/4 powder nutmeg phone
  • the 2 nuts (roasted)
  • coriander tsp 1/2
  • the 1/2 response of pepper
  • 1 cm turmeric (baked)

secondary materials to supplement

  • 2 tablespoons sweet soy sauce
  • 75 grams of soy fried
  • 1 cakwe
  • 1 stalk celery
  • 2 tablespoons fried shallots
  • crackers


How to make chicken porridge/Congee Jakarta:

  1. to make the chicken porridge Jakarta very easy, our first step is to clean and wash the rice, and steaming and then mix with the chicken stock, salt and bay leaf. coated with medium heat and stir together until soft and thick
  2. once beaten. turn off the heat and set aside
  3. In step 3 we make gravy sauce
  4. Destroy all mashed and mashed together
  5. prepare the vegetables and stir fry all the oil mixture and add the gash bash. stir-fry until fragrant
  6. Add thig chicken and stir until chicken changes color to become chocolate
  7. Add the water, salt and MSG or stock
  8. Cook over low heat and stir until boiling and turn off the fire
  9. Fried chicken until chicken is cooked and shredded
  10. pour the pulp into a bowl and give your chicken shred
  11. add additional materials to toping (soy fried cakwe, fried shallots, celery/onion fritters)
  12. pour chicken sauce and sauce servering Jakarta

How To Make Chicken porridge/Congee Recipe Jakarta


How To Make Chicken porridge/Congee Recipe Jakarta - Jakarta chicken porridge or congee, chicken is a very popular dish in most Asian countries including Indonesia. the slurry can be enjoyed alone or eaten with a variety of side dishes. and though the dish that comes in many varieties.

Jakarta chicken porridge made with rice, chicken, salt, bay leaf, and many other herbs. Now we share how to make?

Server for 6 servings

How To Make Chicken porridge/Congee Recipe Jakarta

Jakarta chicken porridge ingredients:

  • 200 g rice (wash and clean up to 2-3 x)
  • 2000 ml of the broth from the chicken bones
  • 1 teaspoon salt
  • 1 bay leaf
  • 200 ml of coconut milk

Sauce chicken porridge/Congee Jakarta

  • 2 chicken thighs
  • 1 cm Ginger (party)
  • 1 phone message (can be replaced with chicken broth)
  • 1/4 teaspoon salt
  • 1000 ml of water
  • 2 tablespoons

Mash into a gravy sauce

  • 6 shallots/red onion
  • 3 garlic
  • 1/4 powder nutmeg phone
  • the 2 nuts (roasted)
  • coriander tsp 1/2
  • the 1/2 response of pepper
  • 1 cm turmeric (baked)

secondary materials to supplement

  • 2 tablespoons sweet soy sauce
  • 75 grams of soy fried
  • 1 cakwe
  • 1 stalk celery
  • 2 tablespoons fried shallots
  • crackers


How to make chicken porridge/Congee Jakarta:

  1. to make the chicken porridge Jakarta very easy, our first step is to clean and wash the rice, and steaming and then mix with the chicken stock, salt and bay leaf. coated with medium heat and stir together until soft and thick
  2. once beaten. turn off the heat and set aside
  3. In step 3 we make gravy sauce
  4. Destroy all mashed and mashed together
  5. prepare the vegetables and stir fry all the oil mixture and add the gash bash. stir-fry until fragrant
  6. Add thig chicken and stir until chicken changes color to become chocolate
  7. Add the water, salt and MSG or stock
  8. Cook over low heat and stir until boiling and turn off the fire
  9. Fried chicken until chicken is cooked and shredded
  10. pour the pulp into a bowl and give your chicken shred
  11. add additional materials to toping (soy fried cakwe, fried shallots, celery/onion fritters)
  12. pour chicken sauce and sauce servering Jakarta