Title: Bubur Ayam Rasa Soto (Soto-Flavored Chicken Porridge)
Ingredients:
- 250 grams of rice, rinsed and soaked for at least 1 hour
- 1.5 liters of Soto broth (refer to the Soto recipe previously shared for broth preparation; this will be used to cook the rice and for shredded chicken topping)
- 1 stalk of lemongrass, smashed
- 3 kaffir lime leaves
- Salt and pepper to taste
For Toppings:
- Shredded chicken (from Soto)
- Boiled eggs
- Fried dough (Cakwe)
- Soybeans, soaked overnight and fried with a pinch of salt
- Sliced celery leaves
- Sliced green onions
- Lime wedges
- Boiled chili sambal
- Sweet soy sauce (kecap manis)
- Crackers
Instructions:
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In a large pot, combine the rinsed and soaked rice with the Soto broth. If desired, add the smashed lemongrass and kaffir lime leaves for additional flavor.
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Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer gently, stirring occasionally, until the rice is fully cooked and has a porridge-like consistency. Season with salt and pepper to taste.
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Once the rice is cooked and the porridge has reached your preferred consistency, remove from heat.
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To serve, ladle a portion of the porridge into a bowl. Top with shredded chicken, sliced boiled eggs, fried dough, soybeans, sliced celery, and green onions as desired.
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Offer lime wedges, sambal, sweet soy sauce, and crackers on the side for guests to add according to their preference.
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If there is any leftover Soto broth, serve it in a separate bowl alongside the porridge.
Note: For the Soto broth recipe, please visit my website where you can find the Soto Ambengan recipe used in this preparation. Enjoy this comforting and flavorful dish that brings the essence of Soto to a hearty porridge!
