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Culinary Tasting, CHICKEN PORRIDGE



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Porridge Ingredients:
1 cup rice
800 ml of water
3 chicken ceker
3 cm chopped ginger
5 garlic geprek
3 bay leaves
1 bunch pandanus leaves
1 tsp salt
1 tsp pepper
1 tsp mushroom broth

Ayam Ungkep :
500 gr of chicken
250 gr of chicken ceker
3 bay leaves
5 orange leaves

Fine Seasoning :
13 garlic
5 shallots
3 pecans
1 tbsp coriander
3 cm turmeric
2 cm ginger
1 tsp mushroom broth
1 tsp salt

Sate complementary ingredients
Boiled quail eggs
Boiled chicken liver
Boiled chicken intestines

Fine seasoning :
9 garlic
3 shallots
2 pecans
1 tbsp coriander
3 cm turmeric
2 cm ginger
1 tsp mushroom broth
1 tsp salt

Complementary Ingredients II:
Fried soy beans
Fried onions
Soy sauce
Sweet soy sauce
Ground pepper

How to Make :
1.Bubur Ayam: Wash thoroughly ceker then boil for 10 minutes, remove water add 800 ml of water, garlic, ginger, pandanus, bay leaf, salt, mushroom broth and cooked rice until the water shrinks stir occasionally let ga burn
2. Chicken Ungkep: wash the chicken thoroughly, stir-fry ceker Fine seasoning, put salam Daun daun jeruk, put chicken and ceker add water to taste, cover the pan so that the seasoning quickly infuses, cook for 20 minutes. Strain the ungkep chicken stock for porridge seasoning. Fry chicken until browned, chicken suir-suir
3. Satay: prepare a saucepan, put water and fine seasoning, put boiled quail eggs, boiled liver and boiled intestines cook for 15 minutes, drain the satay ready to be pierced
4. How to serve: in a bowl input porridge, give 1 tbsp chicken stock ungkep, soy sauce to taste, pepper to taste give chicken suwir, soybeans, leeks, crackers and sambal serve chicken porridge with satay

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