Indonesian chicken rice porridge, crowned with a profusion of crunchy and savory condiments. A generous street-food breakfast.
Ingredients
- 200 g Short-grain rice
- 300 g Chicken breast
- 1800 ml Water
- 20 g Ginger
- 2 cloves Garlic clove
- 3 tbsp Sweet soy sauce (kecap manis)
- 3 tbsp Fried onions
- 50 g Roasted peanuts
- 3 sprigs Scallion
- 4 pieces Shrimp crackers (kerupuk)
- 1 tsp Salt
Method
- Rinse the rice and cook it in the water with the crushed ginger and garlic over low heat, stirring often, until you get a smooth porridge (about 40 minutes).
- Meanwhile, poach the chicken breast in a little salted water, then shred it finely.
- Salt the porridge at the end of cooking and loosen it with a little hot water if it is too thick.
- Ladle the porridge into bowls.
- Distribute the shredded chicken on top.
- Add the peanuts, fried onions, sliced scallion, and a generous drizzle of kecap manis.
- Finish with a shrimp cracker crumbled or placed on the edge, and serve immediately, very hot.
Nutrition
Per serving
- Energy
- 372.2 kcal
- Protein
- 31.43 g
- Carbohydrate
- 42.97 g
- Fat
- 7.78 g
- Fibre
- 2.07 g
- Calcium
- 17.6 mg
- Iron
- 0.58 mg
- Magnesium
- 39.66 mg
