Ingredients:
300 g rice, washed
2 pieces of chicken thighs, washed
2 liters of water
10 bean stalk, cut into 2 cm, boiled until cooked, drain
100 g chicken serundeng
100g peanuts, fried
2 bay leaves
2 cm galangal, crushed
oil for sauteing
Spices:
4 red onions
2 cloves of garlic
2 curly red chilies
2 tsp turmeric powder
3 pieces of hazelnut
1 tsp coriander
1 tablespoon salt
1/4 tsp pepper
How to make:
1. Heat oil, saute ground spices, bay leaves, and galangal until fragrant.
2. Enter the chicken thighs, stir until it changes color.
3. Pour the water, and cook until chicken is tender.
4. Lift the chicken thighs, shredded-shredded, set aside.
5. Enter the rice into boiled water chicken, and cook until it becomes mush, lift.
6. Presentation: Enter the porridge into serving bowls, put beans and shredded chicken. Serundeng Sprinkle with peanuts and fried chicken. Serve warm.
300 g rice, washed
2 pieces of chicken thighs, washed
2 liters of water
10 bean stalk, cut into 2 cm, boiled until cooked, drain
100 g chicken serundeng
100g peanuts, fried
2 bay leaves
2 cm galangal, crushed
oil for sauteing
Spices:
4 red onions
2 cloves of garlic
2 curly red chilies
2 tsp turmeric powder
3 pieces of hazelnut
1 tsp coriander
1 tablespoon salt
1/4 tsp pepper
How to make:
1. Heat oil, saute ground spices, bay leaves, and galangal until fragrant.
2. Enter the chicken thighs, stir until it changes color.
3. Pour the water, and cook until chicken is tender.
4. Lift the chicken thighs, shredded-shredded, set aside.
5. Enter the rice into boiled water chicken, and cook until it becomes mush, lift.
6. Presentation: Enter the porridge into serving bowls, put beans and shredded chicken. Serundeng Sprinkle with peanuts and fried chicken. Serve warm.