SOTO SOUP CHICKEN PORRIDGE

INGREDIENTS:
porridge:
200 g rice, washed, drained
2 liters of water
2 pieces of pandan leaf
2 bay leaves
1 teaspoon salt
Sauce:
1 chicken breast
1 leek and 2 stalks celery
1 liter of water
1 stalk lemon grass, lime leaves 3, and 2 cm ginger, crushed
Bango soy sauce 6 tablespoons sweet taste
3 tablespoons cooking oil
puree:

8 cloves red onion
5 cloves garlic
3 cm turmeric, roasted
5 grains pecans, toasted
1 tablespoon salt and 1 teaspoon pepper
Complement:
100 grams of soybean cooking
5 pieces cakwe, sliced
Sliced ​​green onion, sliced ​​celery, fried onions, and red crackers
Boiled or bottled chili sauce

HOW TO MAKE:

1. Porridge: rice cooked with water, pandan leaves, bay, and salt until a porridge is thick, remove and set aside.
2. Sauce: heat the cooking oil, saute ground spices until fragrant, remove from heat. boiled stir together chicken seasoning, green onions, celery sticks, lemon grass, lime leaves, and ginger until chicken is tender, remove from heat. Shredded-shredded chicken. Add soy sauce Bango sweet taste in the remaining broth to boil, cook briefly, remove from heat.
3. Serving: prepare a bowl, fill with porridge and shredded chicken. sprinkle nuts fried soy, green onion, celery, and fried onions. Pour gravy soup to taste. Garnish with red crackers.

For: 8 people