Le Stanze Bistrot Cafe – Porridge is a beloved comfort food throughout many Asian cultures, prized for its warmth, simplicity, and ability to nourish both body and soul. One of the most delightful variations is Yellow Chicken Porridge a dish that combines creamy rice porridge with a fragrant yellow chicken broth. At Le Stanze Bistrot Cafe, we cherish this traditional recipe, which perfectly balances savory chicken, aromatic spices, and silky porridge, making it ideal for breakfast, lunch, or a cozy dinner.
This recipe will guide you step-by-step through making the porridge and the rich yellow chicken broth, finished with crispy fried chicken and savory toppings. The result is a hearty, flavorful bowl that’s both soothing and satisfying. Here’s how you can create this dish at home or enjoy it at our cafe.
| Component | Ingredients | Quantity |
|---|---|---|
| Rice Porridge | Cooked rice | 1 plate |
| Bay leaves | 2 leaves | |
| Salt | 1 tablespoon | |
| Water | Enough to cook rice | |
| Yellow Chicken Broth | Whole chicken (cut into pieces) | 1/2 chicken |
| Lemongrass stalk | 1 stalk | |
| Bay leaves | 2 leaves | |
| Kaffir lime leaves | 2 leaves | |
| Salt | 1 teaspoon | |
| Seasoning powder (optional) | 1/4 teaspoon | |
| Ground black pepper | 1/4 teaspoon | |
| Sugar | 1 teaspoon | |
| Scallions | 1 stalk, sliced | |
| Water | 1200 ml | |
| Cooking oil | 30 ml | |
| Spice Paste for Broth | Shallots | 3 cloves |
| Garlic | 2 cloves | |
| Turmeric root | 1 segment | |
| Ginger root | 1 segment | |
| Candlenuts | 2 pieces | |
| Garnishes | Fried chicken | To serve |
| Crackers | To serve | |
| Celery | To serve | |
| Fried shallots | To serve |
Also Read : Fish and Chips Dory Recipe from Le Stanze Bistrot Cafe
| Step | Process |
|---|---|
| 1 | Prepare all the ingredients you will need before starting to cook. |
| 2 | In a non-stick pot, combine the cooked rice, bay leaves, salt, and enough water. Cook over medium heat until the rice breaks down and becomes porridge. Stir occasionally to prevent sticking. |
| 3 | Prepare the spice paste by blending shallots, garlic, turmeric, ginger, and candlenuts until smooth. |
| 4 | Heat cooking oil in a pan over medium heat. Sauté the spice paste along with bay leaves, kaffir lime leaves, and lemongrass until fragrant and fully cooked. |
| 5 | Add the chicken pieces to the pan, season with salt and seasoning powder, then pour in water. Simmer until the chicken is cooked through and tender. |
| 6 | Fry the chicken pieces separately until golden brown. Once fried, shred the chicken into bite-sized pieces. |
| 7 | Bring the chicken broth to a boil again. Add sugar, ground black pepper, and adjust seasoning to taste. Finally, add sliced scallions and remove from heat. |
| 8 | Serve the rice porridge in bowls, ladle the yellow chicken broth on top or on the side, and garnish with shredded fried chicken, crackers, celery, and fried shallots. |
At Le Stanze Bistrot Cafe, we believe that traditional recipes like Yellow Chicken Porridge carry the soul of culinary heritage. This dish is not just food; it is comfort in a bowl—a perfect harmony of creamy texture, aromatic spices, and savory chicken that warms your heart.
Whether you are looking for a nourishing meal on a chilly morning or a satisfying dish to enjoy any time of the day, this recipe offers both simplicity and depth of flavor. We invite you to try making it at home or visiting us at Le Stanze Bistrot Cafe to experience this classic Indonesian delicacy firsthand.
Also Read : The Return of Classic Comfort Foods in Challenging Days
