Main Dishes

Chicken Porridge Nancy Grey

Nancy Grey
February 15, 2014
26

Let's make the recipe.

Ingredients:
Material porridge:
200 g of rice
1 stalk lemongrass, crushed
2 bay leaves
1500 ml of water
Salt to taste

Soup Ingredients:
2 pieces of chicken thigh
2 stalks celery, make a slip knot
1500 ml of water
1 teaspoon pepper powder
1/2 teaspoon ground nutmeg
1 tablespoon salt
1 teaspoon bouillon powder
6 red onions, puree
4 cloves of garlic, mashed
A little oil for frying

Supplementary material:
5 pieces of cabbage, thinly sliced
150 gr bean sprouts, pour hot water
1 leek, thinly sliced
3 tablespoons fried shallots
Cayenne pepper sauce to taste
How to make: 1. Porridge: Mix rice, water, lemongrass, bay leaves, and salt. Cook until a puree is thick. Remove and set aside. 2. Soup: Heat oil and saute onion and garlic until fragrant. Add chicken, stir. Add water, celery, pepper powder, nutmeg powder, salt, and bouillon powder. Cook until done, remove from heat, and set aside. 3. Take the chicken out of the soup, fry until golden brown. Lift, shredded-shredded. 4. Presentation: Enter the porridge into serving bowls, put shredded cabbage, bean sprouts, shredded chicken, and scallions. Sprinkle with soup. 5. Sprinkle with fried shallots. Serve with chili sauce.
Nutritions

Calories
2637

Sodium
7566mg
315% DV

Fat
236g
364% DV

Protein
85g
171% DV

Carbs
181g
61% DV

Fiber
74g
298% DV