Secrets Of Making A Gurih And Delicious Chicken Porridge In The Style Of Chef Devina Hermawan

Illustration of chicken porridge (Unsplash)

JAKARTA - Who doesn't know Chef Devina Hermawan. This talented young chef again shares his flagship recipe, this time with the secret behind the nutritious and delicious chicken porridge. Chicken porridge, which is a popular food in Indonesia, turns out to keep many secrets of deliciousness.

Reporting from his YouTube channel, Chef Devina revealed how to make healthy and delicious chicken porridge.

Chef Devina shared some tips for producing perfect chicken porridge, with the first technique of rice selection. He also soaked the rice before cooking so that the texture was softer when it became porridge.

"You first soak the rice so that it matures quickly and the texture will become sticky," he explained in the video.

He also emphasized the importance of using quality broth to produce a rich and savory taste. Then what is no less important is to mix porridge regularly so that it doesn't stick and the texture is evenly distributed.

"Resistence of porridge according to taste. Seasoning the porridge gradually to get the right taste," he said.

He also reminded that in his presentation he paid attention to the temperature of the recitation so that the porridge remained warm and delicious.

In addition, various variations of chicken porridge are scattered in Indonesia, from Jakarta to Yogyakarta, each with its own characteristics. But actually the essence of the fatness of chicken porridge remains in the balance of taste and texture of porridge and the right topping option.

Chef Devina recommends creating with various toppings. You can add toppingutama such as suwir chicken, as well as complementary toppings such as Cakue, crackers, and onions.

Ingredients:

- 200 gr of rice, wash, soak

- 1 liter of chicken broth water

- 2 whole chicken thigh pcs

- 1 sheet of greeting leaves

- 1 clove of garlic

- 1 shot of salt, optional

- 1 sdt mushrooms broth, optional

- 1 shot of pepper, optional

Topping:

- Boiled eggs

- Daun onion

- Celery

- Fried Onion

- Crackers

- Emping

- Palm Oil

- Sweet cap

- Carrotel cukus

- Kubus

How to Make:

1. Enter rice, geprek garlic, salt, greeting leaves, and chicken broth water

2. Dispose of chicken thigh skin and then put it in the rice cooker, cook until cooked

3. Lift the chicken and the leaf greetings and then stir the porridge with ballons until it's soft

4. Chicken suwir-suwir and set aside

5. Distribute carrots, labus, and chicken suwir then flattened porridge and topping in a serving container or dish

6. If the porridge is too thick, add a little hot water and add the spices according to taste, mixed evenly

7. Flat porridge and other complements in the serving dish. Chicken porridge is ready to be served.