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Indonesian   -   Bubur Ayam (Rice With Spicy Chicken Soup)   adapted from Indonesian Regional Food and Cookery by Sri Owen

  • 4 Large Chicken Breast -- Cooked And Shredded
  • 6 Cups Chicken Broth
  • 1 Teaspoon Salt
  • 3 Medium Shallot
  • 2 Cloves Garlic
  • 1 Teaspoon Ginger
  • 3 Medium Macadamia Nuts
  • 1/2 Teaspoon Turmeric
  • 1/4 Teaspoon Cayenne
  • 1 Teaspoon Soy Sauce
  • 2 Teaspoons Peanut Oil
  • 2 Teaspoons Water
  • Salt And Pepper -- To Taste
  • 1 Bunch Scallion -- Chopped
  • Hot Sauce -- To Taste
  • Rice -- Cooked
Directions Place shallots, garlic, ginger, nuts, turmeric, cayenne, soy sauce, oil, water, salt and pepper in a blender. Process to a smooth paste. Saute paste for 6 minutes. Add chicken, salt and stock. Simmer for 10 minutes. Serve with a scoop of rice on the bottom of a soup bowl, ladle over some soup, stir in the hot sauce and sprinkle with scallions.
Serves 4
Time to Make 0:00

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