Porridge Ingredients:
2 liters of water
2 bay leaves
3 tsp salt
200 g rice, wash, drain
Mayonnaise:
1 / 2 tail of free-range chicken / country, cut into pieces
2 tablespoons vegetable oil
1 tablespoon soy sauce
Refined:
10 onions
4 cloves garlic
¼ grains of nutmeg
½ teaspoon pepper
5 para hazelnut
1 cm turmeric
1 tsp coriander
2 tsp salt
Complement:
3 tbsp soya fries
2 cakue fruit, thinly sliced
2 tbsp chopped celery
3 tablespoons fried shallots
100 g starch and fried crackers
Method:
1. Mush: Boil water, salt and bay leaves. Enter the rice, broken rice and cook until thick. Lift.
2. Sauce: Boil the chicken with enough water until chicken is tender. Remove the chicken, broth measure 1 liter.
3. Fry chicken until browned. Suwir smooth flesh. Set aside.
4. Boil broth. Heat oil, saute ground spices until fragrant. Lift.
5. Enter into the broth, add soy sauce. Bring to a boil again. Lift.
6. Place the puree in the food bowls. Pour sauce, put chicken Suwir, and complementary. Serve warm.
