Chicken Soto Porridge


For today’s breakfast, mom made chicken porridge with a spiced chicken broth. The rice porridge was cooked with a little coconut cream, giving it a creamy mouthfeel. The Soto, was cooked separately she used “ayam kampung” hmm village chicken but you can always use free range chicken. So when the porridge is done, the spiced chicken broth is poured over it.

In Indonesia, they usually serve this with sliced youtiao (Chinese fried dough fritters), sweet soy sauce with sliced birds eye chillies, fried shallots etc you can go crazy with toppings. As you can see from the rest of my posts I like my food straight to the point with no other stuff obstructing me from the chicken or the porridge. That’s why my food is usually free from garnishings and rarely prettified 😀


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