Page 158 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

6-10 garlic cloves smashed

1½ teaspoons salt

GARNISH

1 green onion (scallion), thinly sliced

4 tablespoons Fried Garlic (page 27)

2 or 3 shrimp crackers

CONDIMENTS

Sweet soy sauce

Sriracha chili sauce

1 Vigorously boil the 3 quarts (3 liters) of water in a large pot or wok over high heat.
Carefully slip the chicken into the boiling water and lower to medium high heat and

boil the chicken for 40 minutes. Then remove the chicken and set aside to cool.

2 Spoon the cooked rice into the stock; stir and let it simmer over medium heat for 30
minutes, stirring occasionally.

3 While the rice is simmering in the stock, chop the cooled chicken into thin slivers
and return to the stock; add the smashed garlic and salt.

4 Add the remaining 1 ½ quarts (1.5 liters) of water and simmer for another 30
minutes stirring occasionally. Once the porridge has reached a thick and smooth
consistency, ladle the porridge into serving bowls. Sprinkle the green onion, Fried
Garlic, and shrimp crackers over the porridge and serve with the sweet soy sauce and
Sriracha chili sauce on the side.