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Before you jump to Special chicken porridge recipe, you may want to read this short interesting healthy tips about Goodies that give You Vitality.
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We hope you got benefit from reading it, now let’s go back to special chicken porridge recipe. To make special chicken porridge you need 28 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Special chicken porridge:
- Get porridge
- Take 1 1/2 cups short or medium grain rice (washed and drained)
- You need 2 l chicken stock
- Take 1 tsp salt
- Provide 2 bay leaves
- Take 2 pandan / screw pine leaves (tied into a knot)
- Provide special sauce/ soto sauce
- Take 5 kemiri nuts / candlenuts
- Take 2 tbsp coriander seeds
- Take 1 tsp white peppercorns
- Provide 1 tsp cumin
- Prepare 6 shallots (peeled)
- Use 5 cloves garlic (peeled)
- Get 4 tbsp oil
- Take 1 stalk lemongrass (bruised)
- Take 2 inches galangal / ginger (bruised)
- Get 4 bay leaves
- Provide 4 kaffir lime leaves
- Take 1 tbsp ground turmeric powder
- Take 1/2 tsp salt
- Take 2 cups chicken stock
- Get 1 cup coconut cream
- Get garnishing
- You need 500 g chicken breast (cooked and shredded)
- Get Crispy fried shallots
- You need Peanuts (roasted)
- Prepare Spring onions (finely chopped)
- Use Cakwe / fried Chinese crullers (cut into bite-sized pieces)
Steps to make Special chicken porridge:
- 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.
- 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.
- 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.
- 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.
- 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.
Often, it's made with leftover chicken soup, such as dak gomtang (닭곰탕) or baesuk (백숙). You can simply boil a small chicken or a few bone-in chicken pieces with onion, garlic cloves, ginger and scallions until the chicken is tender. But it is also known as jook, zhou, xi fan, gruel, or rice porridge. While it can be served plain as a side dish, it often has chicken, fish, meat, or other flavorings added to make it a full meal. For this slow cooker jook, I use chicken, ginger, and garlic.
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