Sukabumi Chicken Porridge

Bubur Sukabumi

Pulp material :
- Rice 100 grams -
- Water 750 grams of chicken broth -
- Salam leaves 1 sheet -
- Salt -
Fine spices :
- Onion 6 grains -
- 2 cloves garlic -
- Turmeric 1 cm -
- 1 Candlenut grains, fried without oil -
- ½ tsp coriander, fried without oil -
Dressing material:
- Chicken 300 grams -
- Water 750 ml -
- ½ tsp pepper powder -
- ½ tbsp sweet-Style -
- Nutmeg 1 / 8 grains -
- Salt -
- Cooking oil 1 tbsp -
Material topping :
- 3400 ml cooking oil -
- Cakwe 1 fruit, cut thin -
- 1 stem celery, sliced thin -
- Soybean frying 50 grams -
- Starch crackers 50 grams, ready to use -
- Fried onion 1 tbsp -
- Chili stew -
How to prepare :
1. Sauce: Boil chicken with water and boil until chicken cooked. Lift, separate and chicken broth. Heat oil, pan until fragrant spices finely. Add seasoning to sauce, cook until spices cooked again. Enter the broth, boil. Lift.
2. Topping: Heat oil, Frying chicken to colors. Lift and cut thin.
3. Puree: Cook the rice with broth and bay while stirred to split and cooked rice. Lift.
4. Enter the pulp in the bowl, let the chicken sauce. Give chicken, soy, celery, cakwe, fried onions and crackers. Serve with chili
Tips:
- If you do not have crackers kanji, you can replace it with crackers or shrimp crackers belinjo (emping)
- To add more delicious salty soy sauce and sweet soy sauce.
For 2 portions