Indonesian Chicken Rice Porridge with Fried Shallots and Sweet Soy

What you need

• 150 g (3/4 cup) jasmine rice, rinsed
• 2.3 l (9 1/2 cups) chicken stock, 1.5 l for the porridge, 800 ml for cooking the chicken
• 2 bay leaves
• 500 g (1 lb) boneless, skinless chicken thighs
• 80 g (3 oz) shallots, roughly chopped
• 4 cloves garlic
• 4 candlenuts, toasted, or macadamia nuts
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 stalk lemongrass, bruised
• 2 kaffir lime leaves
• 2.5 cm (1 in) galangal, sliced
• 3 tbsp vegetable oil, 2 tbsp for the spice paste, 1 tbsp for frying the chicken
• 1 1/2 tsp salt, divided, adjust to taste
• 1/2 tsp ground white pepper
• 1/2 tsp sugar
• 3 tbsp fried shallots, for serving
• 3 scallions, thinly sliced
• 1 handful celery leaves, chopped
• 30 g (1 oz) prawn crackers
• 4 tbsp sweet soy sauce, for serving
• 2 tbsp sambal, for serving

Method

Restated from the original video

1. 1

   Put the rice, 1.5 l of the stock, bay leaves and 1/2 tsp of the salt in a large heavy pot and bring to a boil.

2. 2

   Lower the heat to a gentle simmer. Cook partly covered, stirring often so the rice does not stick, until the grains burst and the porridge is thick and creamy, 45-60 min. Add a splash of hot water if it gets too thick.

3. 3

   Meanwhile, blend the shallots, garlic, candlenuts, coriander and turmeric with a splash of water into a smooth paste.

4. 4

   Heat 2 tbsp of the oil in a second pot over medium heat. Fry the paste with the lemongrass, lime leaves and galangal, stirring, until fragrant and the oil separates, 4-5 min.

5. 5

   Add the chicken thighs and turn them in the paste for 2 min.

6. 6

   Pour in the remaining 800 ml stock and add the remaining 1 tsp salt, the white pepper and the sugar. Bring to a boil, then simmer covered until the chicken is cooked through and reaches 74 °C (165 °F) inside, 20-25 min.

7. 7

   Lift the chicken onto a plate and pat it dry. Strain the cooking liquid and keep it hot.

8. 8

   Warm the last 1 tbsp oil in a skillet on medium. Brown the chicken, 3 min per side, until the edges are golden.

9. 9

   Shred the chicken with two forks.

10. 10

    Ladle the porridge into bowls and top with the shredded chicken. Pour a little of the hot strained liquid around the edge of each bowl.

11. 11

    Scatter over the fried shallots, scallions and celery leaves, then add prawn crackers on the side. Drizzle with sweet soy sauce and sambal to taste.

Imported from dailycookingquest.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.