Crispy Chicken Porridge
Ingredient :
1 kg of rice, wash
15 liters of water
1 tablespoon chicken bouillon powder
5 pieces of chicken backs, cut into pieces
2 1/2 tablespoons salt
10 stalks of celery, connective
1 1/4 teaspoon ground pepper
Ingredients for chicken Crispy:
1250 gr boneless chicken breast, cut into the box
2 1/2 teaspoons salt
Dyes chicken, mix well:
1250 ml of ice water
1 1/4 teaspoon ground pepper
3 1/2 tablespoons salt
500 gr flour
Chicken coating Ingridient :
250 gr cornstarch
2 1/2 teaspoons baking powder
1500 gr flour
2 1/2 teaspoon ground pepper
5 teaspoons salt
Chicken porridge complementary Ingridient :
25 sheets of dumpling skin, cut into small pieces and fry
10 pieces cakwe, thinly sliced
15 stalks celery, finely sliced
How to make :
Boil the rice with chicken backs, pepper, salt, celery, chicken broth and water, cook until thick and creamy rice, set aside.
Marinate chicken has been chopped with lemon juice, salt, garlic, and pepper, chicken let stand for 15 minutes then set aside.
To make the coating material: mix together cornstarch flour, salt, baking powder, pepper and garlic powder, stirring until blended.
Dip the chicken into dyes, then roll on top of the coating material to the average while in pinch pinch to curl.
Fried chicken in the oil that has been heated until cooked then remove and drain.
Serve chicken porridge in the bowl, then sprinkle with celery, fried dumplings and fried chicken and serve.
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