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Recipe details are AI-generated from the video and may contain errors — for reference only.
Be careful when adding meat to boiling water to avoid splashing hot water.
Bring water to a boil in a large pot, then add 200 grams of chicken meat. Boil until tender and the chicken releases a rich broth.
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The water must be boiling before adding the chicken, otherwise the broth will lack flavor.
Place 7 shallots, 4 cloves of garlic, 3 candlenuts, 1 piece of turmeric, 1 piece of ginger, 1/2 tsp coriander, 1/2 tsp ground pepper, and 1/4 piece of nutmeg into a chopper, and blend until smooth.
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Make sure the spices are blended evenly so the yellow broth flavor blends perfectly.
Remove the chicken meat from the broth using a strainer since it is tender, and set the broth aside for making porridge and soup.
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Lift the chicken gently so it doesn't break apart when transferring.
Add 1 cup of washed rice into the pan, add chicken broth, 2 Indonesian bay leaves, and salt. Cook while stirring gently until the rice breaks down and becomes soft porridge.
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Stir the porridge regularly so the bottom doesn't burn and the texture remains evenly smooth.
Heat oil in a pan, sauté the blended spices until fragrant. Add 1 smashed piece of ginger, 1 stalk of lemongrass, 2 Indonesian bay leaves, 2 kaffir lime leaves, and sliced scallion, then sauté until cooked and wilted.
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Sauté the spices until completely cooked and raw smell is gone, otherwise the yellow broth will taste raw.
Add the boiled chicken into the sautéed spices, pour in 500 ml of remaining chicken broth. Add salt, mushroom bouillon, sugar to taste, and 1 tsp sweet soy sauce, then cook until boiling and spices absorb.
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Stir the broth occasionally so the spices don't separate and the flavor is even.
Hot oil may splatter when adding chicken, slide it in gently from the edge of the wok.
Remove the chicken from the cooked yellow broth, and fry in hot oil until crispy. After that, shred the chicken meat.
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Fry the chicken until golden brown, but not too long so the meat doesn't get hard.
Take a bowl, put in the cooked porridge and pour an adequate amount of yellow broth over it. Add toppings such as shredded chicken, fried peanuts, fried shallots, celery leaves, crackers, sambal, sweet soy sauce, and salty soy sauce to taste.
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Pour the warm yellow broth over so the porridge tastes more delicious and savory.
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