How to Prepare Super Quick Homemade Special chicken porridge

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We hope you got benefit from reading it, now let's go back to special chicken porridge recipe. You can have special chicken porridge using 28 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Special chicken porridge:

1. You need of porridge.
2. Use 1 1/2 cups of short or medium grain rice (washed and drained).
3. You need 2 l of chicken stock.
4. Get 1 tsp of salt.
5. Prepare 2 of bay leaves.
6. Take 2 of pandan / screw pine leaves (tied into a knot).
7. Get of special sauce/ soto sauce.
8. Get 5 of kemiri nuts / candlenuts.
9. Take 2 tbsp of coriander seeds.
10. Use 1 tsp of white peppercorns.
11. You need 1 tsp of cumin.
12. You need 6 of shallots (peeled).
13. Use 5 cloves of garlic (peeled).
14. Provide 4 tbsp of oil.
15. Use 1 stalk of lemongrass (bruised).
16. Use 2 inches of galangal / ginger (bruised).
17. Take 4 of bay leaves.
18. Prepare 4 of kaffir lime leaves.
19. Use 1 tbsp of ground turmeric powder.
20. Get 1/2 tsp of salt.
21. Prepare 2 cups of chicken stock.
22. Get 1 cup of coconut cream.
23. Prepare of garnishing.
24. Get 500 g of chicken breast (cooked and shredded).
25. Provide of Crispy fried shallots.
26. Provide of Peanuts (roasted).
27. Use of Spring onions (finely chopped).
28. Get of Cakwe / fried Chinese crullers (cut into bite-sized pieces).

Steps to make Special chicken porridge:

1. In a pot, put in rice, chicken stock, salt, bay leaves and pandan leaves. Bring to a boil and then turn the heat to medium and tilt the lid. Allow to simmer while stirring occasionally for 30 mins. If porridge becomes too thick at any point, add in ½ cup water and stir to dilute..
2. Meanwhile, place candlenuts, coriander seeds, white peppercorns and cumin into a grinder and grind until fine. Remove and set aside. Then, place shallots and garlic cloves into a blender and blend until almost paste-like..
3. Add oil into wok and bring to medium heat. Add in onion paste and slowly fry until fragrant and translucent. Put in grounded spices and continue to fry until well combined. Add lemongrass, galangal and bay leaves. Crumple or tear the kaffir lime leaves to release its aroma and add into the wok..
4. Bring fire to a low and stir-fry the ingredients for 2 mins. Put in turmeric powder and salt. Pour in chicken stock and allow to simmer, stirring gently. Once the sauce starts to simmer, pour in coconut cream. Allow to simmer for 5-10 mins. Remove and discard lemongrass, galangal, bay leaves and kaffir lime leaves. Set aside..
5. Once the porridge is ready, remove and discard bay leaves and pandan leaves. The porridge should have a thick consistency. Ladle porridge into individual serving bowls. Pour in soto sauce as the base or serve at the side. Top with shredded chicken, crispy fried shallots, roasted peanuts, cakwe and spring onions. Drizzle some soy sauce if desired..

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