Recipe of Favorite Special chicken porridge

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The ingredients needed to make Special chicken porridge:

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

A wide variety of chicken porridge options are available to you, such as feature, processing type, and origin. Chicken and Ginger Congee is one of those dishes that I start craving whenever a cold, the Chinese rice porridge can be eaten anytime of the day, but today, it was perfect for breakfast, or rather, brunch. This Chicken Rice Porridge is a very basic one I prepared for breakfast yesterday. Chicken porridge with lots of ginger is especially good in the colder months as it is so warming and comforting.

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.

This Chicken Rice Porridge is a very basic one I prepared for breakfast yesterday. Chicken porridge with lots of ginger is especially good in the colder months as it is so warming and comforting. Congee or conjee (/ˈkɒndʒi/) is a type of rice porridge or gruel. The word 'congee' itself is a derivation of the Tamil word kañci or kanji. When eaten as plain rice congee.

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