Soto sauce chicken porridge

MATERIALS:
Porridge:
200 g rice, wash, drain
Two liters of water
2 pandan leaves
2 bay leaves
1 teaspoon salt

Mayonnaise:
1 chicken breast
1 stalk spring onion and 2 stalks celery
1 liter of water
1 stalk lemongrass, lime leaves 3 sheets, and 2 cm ginger, crushed
6 tablespoons sweet taste Kecap Bango
3 tablespoons cooking oil

Refined:
8 onions
5 cloves garlic
3 cm turmeric, roasted
5 grain walnut, toasted
1 tablespoon salt and 1 teaspoon pepper

Complement:
100 grams of fried soybean
5 cakwe fruit, sliced
Sliced green onions, chopped celery, onion, and red chips
Boiled or bottled chili sauce

HOW TO MAKE:

Porridge: cooked rice with water, pandan leaves, bay, and salt into a thick mush, lift, set aside.
Sauce: heat oil, saute ground spices until fragrant, remove from heat. Boil chicken with stir spices, green onions, celery, lemongrass, lime leaves, and ginger until chicken is tender, remove from heat. Suwir-Suwir chicken. Add Kecap Bango sweet taste in remaining broth boil and cook a minute, remove from heat.
Presentation: preparing a bowl, fill with chicken porridge and Suwir. Sprinkle the fried soy beans, green onions, celery, and garlic fries. Pour the soup broth to taste. Garnish with red crackers.
Serves 8