TRADISIONAL

FOOD

SILVIA APLIANI
2102342
MTJ 1.3
CHICKEN
PORRIDGE
CIANJUR
 01 02
Ingredients How to make

Table of
contents 03
History
 INGREDIENT
01 S
 INGREDIENTS

ingredients needed to make porridge Ingredients for

1. Provide good quality rice as seasoning ingredients smooth
much as 200 grams. The quality 1. Take medium-size garlic 4 cloves.
of rice is very important because of 2. Take also the onion about 6 to 7 fruit.
the effect on the display 3. Provide also cilantro about
of your slurry. 1 teaspoon.
2. As many as 2 litres chicken stock. 4. And also Pecan 5 grains.
3. Provide Bay leaves as many as 3 5. Don’t forget to peel the turmeric is at
pieces. least 1 cm only
4. ± 2 teaspoons salt.
 INGREDIENTS
Ingredients for the marinade ingredients chicken
Ingredients for the
porridge
marinade ingredients chicken porridge
1. We recommend that you use 1 tails free-range
1. We recommend that you use 1 tails free-
chicken.
range chicken.
2. Approximately ¾ liter of clean water.
2. Approximately ¾ liter of clean water.
3. Salt 1 teaspoon.
3. Salt 1 teaspoon.
4. Pepper powder ± ½ teaspoon.
4. Pepper powder ± ½ teaspoon.
5. The nutmeg seed use half of it away.
5. The nutmeg seed use half of it away.
6. Provide also a sweet soy sauce at least 2
6. Provide also a sweet soy sauce at least 2
tablespoons.
tablespoons.
7. A little bit of cooking oil for sauteing.
7. A little bit of cooking oil for sauteing.
 HOW TO
02 MAKE
 HOW TO MAKE
● Clean the chicken and boiled with water about 2 to 3 litres (depending on the magnitude
of the chicken) and add 1 tablespoon salt, wait until cooked and tender, then lift the meat
of their chickens.
● Wash the rice until it is clean and boiled with water broth (approximately 2 liters), stir stir
briefly so that it is cooked evenly. After the rice is starting to soften, enter the Bay
leaves and 2 teaspoons salt. Lower the flame of the stove and stir stir slowly until
it becomes mush.
● Puree smooth condiments (garlic + onions + cilantro + Pecans + turmeric),
then sauteed with a little cooking oil, stir stir until fragrant and smell ripe. Then enter in
the rest of the broth. Re-insert the chicken and simmer over low heat to moderate. Once
the water is boiling, add the broth (pepper seed + nutmeg + sweet soy sauce). Wait a
while (after all it is mixed evenly and percolating in chicken meat), meat raise their
chickens and turn off the stove.
● Once the chicken is cool, then FRY until fragrant.
03 HISTORY
 HISTORY
When hundreds of Chinese plantation workers were brought by the Dutch to
Cianjur hundreds of years ago, the lives of these workers were average "cannot afford" to
eat only the family turns rice into porridge so that it can be consumed by many people.
This is indeed common for ethnic Chinese in their ancestral country.
Since the time of Emperor Sih Huang Ti (238 BC) in China when there was a
national famine the Emperor advised his citizens to make porridge. In Cianjur itself,
many times the natives of Cianjur have engineered rice porridge to make it delicious to
eat. So around 1950 "young people" who like to stay up late mixing various vegetables
and eggs into chicken porridge such as Manado porridge, this activity of throwing rice
mixed with other ingredients is called Nak Ce which doesn't know what it means.
Only then did Mang Endu sell rice porridge mixed with chicken intestines and
chicken daleman wrapped in leaves. Mang Endu sells right in front of Su Ge's shop in
Bojong Herang. Because it is delicious, Mang Endu's chicken porridge is now famous
and imitated by other traders, so Cianjur is booming with porridge sellers
THANK YOU