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Hong Kong Chicken Porridge.....

material:

¼ kg of rice, washed

1 liter of water

½ tsp ground pepper

1 chicken, halved

4 cloves garlic

salt to taste

eggs taste

2 tablespoons cooking oil

Supplementary Material:

5 pieces of finely sliced ​​cakwe

2 tablespoons green onion / tongcay

1 tbsp fried onions


soy sauce

condiment bottles lampung

How to Make:

Boil chicken with 1 liter of water and a pinch of salt. Once cooked remove and drain.

Remove chicken meat from bones, cut into dice-shaped or disuwir-shredded and set aside.

Saute garlic in hot oil until fragrant, put the rice, pepper, stir for 3 minutes, remove from fire.

Enter stir the rice into the rest of the chicken cooking water (broth), cook until mushy.

Insert pieces of boiled chicken meat, pepper, and salt.

How to serve:

Prepare a bowl, break eggs and place in bowl.

Pour the hot porridge on eggs.

Cakwe Sprinkle slices, green onion / tongcay, fried onions and soy sauce that is less salty and spicy sauce if you want.

For 4-5 people.

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