← Nouns Cooking · Indonesian & Filipino

Ingredients

• 150 g Jasmine rice, rinsed
• 1.5 l chicken stock or water
• 2 Indonesian bay leaves (daun salam) or bay leaves
• ½ tsp Salt
• 500 g chicken breasts or boneless thighs
• 80 g Shallot, peeled
• 4 cloves Garlic
• 3 Candlenuts (buah keras) (optional)
• ½ tsp Ground coriander
• ½ tsp Ground turmeric
• 1 tbsp Vegetable oil
• 1 l Water
• 1 Lemongrass, bruised
• 2 Makrut (kaffir) lime leaves
• 2 cm piece Galangal, sliced
• 1 tsp Salt
• ½ tsp White pepper
• 2 Spring onion, sliced
• 3 tbsp Crispy fried shallots (optional)
• 1 handful Prawn crackers (krupuk) (optional)
• 2 tbsp Kecap manis (sweet soy) (optional)
• 2 tbsp Sambal oelek (optional)

Method

1. Put the rice in a heavy pot with the stock, bay leaves and salt. Bring to the boil, then simmer over low heat, partly covered, for 1 hour, stirring often and scraping the bottom, until the grains have broken down into a thick, creamy porridge. Add hot water if it gets too stiff.
2. Meanwhile, blend the shallots, garlic, candlenuts (if using), coriander and turmeric into a paste. Fry it in the oil in a saucepan over medium heat for 4–5 min until fragrant.
3. Add the water, lemongrass, lime leaves, galangal, salt and pepper and bring to the boil. Add the chicken and simmer gently for 15–20 min until it reaches 75°C (165°F).
4. Lift out the chicken and shred it. Keep the yellow broth hot.
5. Ladle the porridge into bowls and top with the chicken, a ladle of yellow broth, spring onion, fried shallots and crackers. Pass kecap manis and sambal at the table.

Tips

• Jakarta stalls add fried soybeans and strips of Chinese doughnut (cakwe); cakwe, kecap manis and many fried shallots contain wheat, so skip them for a gluten-free bowl.
• Cool leftover porridge quickly and loosen it with hot water when reheating.

Sources

Written in our own words after cross-checking these recipes:

Daily Cooking Quest What To Cook Today