Chicken Porridge

Kataifi Nests with Almonds & Pine nuts
05/01/2015
Indonesian Curry
23/01/2015

Chicken Porridge

Chicken Porridge

This is the best porridge that I had for breakfast – I tell you it’s something that you will love, it’s full of flavours.

This is not ‘porridge’ as you think of it, with oats and milk, it is called porridge by the locals as a bit of a joke because it is eaten at breakfast time! You can taste each individual ingredient and it’s so satisfying you can easily skip lunch. This is a traditional dish from Java and Bali. I never knew how lovely their food is until now, and I was so lucky to be able to be taught face to face in the company of a cook called Tumy.
So I first tried this food in beautiful Bali during some new year celebrations in 2015.We stayed in a fantastic villa known as Villa Jasmine. The proud owner is Justine and her lovely team who looked after us – house maids, a gardener, personal driver and security guard.
My favourites were her lovely cooks, especially one – Tumy. She was very kind and taught me how to make this breakfast and also lovely curry that I will talk about it next time –  that made my holiday! Not every day do you come across a villa like this, it was my family holiday, our first Christmas away, and I was lucky to spend it with my two lovely children and their partners. It was the best holiday ever. Especially for me, as I got to learn how to cook, and I always come back from my holiday with one or two recipes for me that is a must. Well, it’s not good going all that way and not learning how to cook their food is it ?

Here’s the recipe – enjoy:

Print Recipe
Chicken Porridge
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Breakfast
Cuisine Indonesian
Prep Time 20 minutes
Cook Time 2 hours
Servings
portions
Ingredients
For the rice
For the chicken stock
For the frying / garnish
Course Breakfast
Cuisine Indonesian
Prep Time 20 minutes
Cook Time 2 hours
Servings
portions
Ingredients
For the rice
For the chicken stock
For the frying / garnish
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
For the rice:
  1. On low heat, bring the rice to the boil, along with all the rice ingredients, until it is a mushy consistency (for about 1hr) then turn the heat off, then threw away the bay leaf.
For the chicken stock
  1. Wash the chicken, and in a large pan, add the water and bring to the boil with all the spices etc. then lower the heat and simmer for 30mins.
  2. Put the stock from this into a food processor and blitz then set aside.
  3. Now that the chicken is cooked, (that you separated from the stock) fry with the oil for about 15mins, then set aside to cool.
  4. Once cooled, shred the chicken and then set aside.
To assemble the porridge
  1. In a small bowl, add 2 tablespoons of the mushy rice then pour over little chicken stock.
  2. Now add a little shredded chicken, then top it up with fried onion then celery leaf, then the roasted peanuts. Quails eggs, prawn crackers, You can add your choice for chilli sauce if you like it hot.
  3. The Quails eggs are boiled then peeled and cooked in stock.
Recipe Notes

It's better to make this in advance if you want to have it for breakfast, as it's pretty time consuming.

I used roasted peanuts because they are easy to find, as the locals use some kind of pulses like fried lentils.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *