Bubur Aym Jakarta

Chicken Porridge:
500 g rice fluffier, wash clean
2 liters of water, to boil
1 ½ tsp salt

Mayonnaise:
2 tablespoons oil, for sauteing
2 stalks lemon grass, take the whites, crushed
2 bay leaves
2 pieces of orange leaves
2 liters of water to boil
250 gr chicken fillet
5 tablespoons soy sauce
enough oil, for frying

Blend:
10 pieces of red onion
4 cloves garlic
½ tablespoon coriander, toasted
¼ tsp cumin, toasted
2 cm turmeric, roasted
2 tsp salt


Complement:
Sate ati and gizzard
Satay chicken intestine
Soy beans fried
Fried onions
Fried chips
Sambal onion and celery leaves, finely sliced

Directions:

Chicken Porridge:
Enter the rice, water and salt. Cook using low heat until the rice into a thick porridge. Remove and set aside.

Mayonnaise:

Heat oil and sauté ground spices, lemon grass, bay leaves and lime leaves until fragrant.
Lift Boil water. Enter the chicken fillet and stir-fry seasoning.
Cook until chicken is cooked and the spices to infuse.
Lift. Separate the chicken and sauce. Measure the broth as much as 1000 ml.
Jerangkan back over the fire. Add soy sauce. Boil until mendidih.Angkat.
Heat oil and fry chicken until golden brown. Remove and drain. Then suwir-suwir
Presentation:

Prepare a serving bowl, place rice porridge and flush with the sauce.
Serve with supplementary material. Good luck.