Chicken Porridge with Yellowish Seasoned Broth (Bubur Ayam Kuah Kuning)

It is almost end of September and we definitely have to say good bye to summer. I am so not ready for winter, especially Canadian one. When the season changed kids easily get sick, runny noses is what you can expect. Well not only kids, but adults too. I was having sore throat and won't go for any fried foods. Since one of our good friends just got tooth extraction, she ordered some "soft and easy to chew" food. The choice went for chicken porridge. And this was what we have. (PS: the picture is an old file from last year though).

Ingredients:
For porridge:
- 3cups of jasmine rice
- 1 stalk of lemon grass, cut into 5cm in length, bruised
- dash of salt
- 2L water

For yellowish broth and chicken:
- 5 whole chicken leg
- 6 cloves of garlic
- 3 cloves of shallot
- 4 candle nuts
- 1tsp of coriander powder
- 1tsp of cumin powder
- 1tsp of turmeric powder
- 1 stalk of lemon grass, cut into 5cm in length, bruised
- 4 lime leaves
- 4 Indonesian bay leaves
- water
- 1Tbsp of vegetable oil
- salt
- sugar
- oil for frying

For egg satay:
- 3 can of quail eggs, discard the water
- 4 cloves of garlic
- 2 cloves of shallot
- 4 candle nuts
- 1tsp of coriander powder
- 1 tsp of cumin powder
- 2Tbsp of shredded palm sugar
- 1 stalk of lemon grass, cut into 5cm in length, bruised
- 4cm of galangal, bruised
- 3 Indonesian bay leaves
- 2Tbsp of sweet soy sauce
- 600mL water

Side dishes:
- Fried soya beans
- Chinese cruller/long doughnuts
- Fried onion
- Chopped fresh green onion
- Sweet soy sauce
- Chili sauce

Directions:
Making porridge:
In a big pot, mix the rice, lemon grass, salt and water all together. Cook until the rice soften and form porridge. Add some more water as needed. Keep it aside.

Making the yellowish broth and chicken:
In a blender, crush garlic, shallot and candle nuts until smooth. With a little bit of oil, saute it until fragrant. Add the rest of the spices and continue to saute for another minute. Add the chicken and water. Cook under low heat until chicken tender. Adjust the taste with salt and sugar. Take out the chicken, drain off the broth. Then fry the chicken until golden and crispy. Shred the meat and keep it aside.

Making the egg satay:
In a blender, crush garlic, shallot and candle nuts until smooth. Mix all of the spices in a pot with water, stir well. Bring to boil. Add the eggs and continue to cook under low heat for 20min. Take out and drain off the egg and arrange them in a skewer.

To serve:
Put the porridge in a bowl, add the shredded chicken on top of it. Pour some yellowish broth. Then sprinkle some fried onion and add other side dishes. Serve it warm.