MATERIALS:
-200 Grams of rice, washed
-1200 Cc of water
-2 Tsp salt
-2 Bay leaves
-500 Cc thick coconut milk
-500 Grams of chicken breast
-200 Grams of green beans, sliced ​​1 cm
-100 Grams of peanuts, fried
-fried onion to taste

Spices:
-6 Red onions
-4 Cloves of garlic
-2 Red chilies
-2 Cm turmeric, grilled
-4 Hazelnuts
-1 / 2 tsp pepper
-1 Tsp coriander
-salt to taste

MATERIALS ointment:
-100 Grams of grated coconut and a half old
-200 Grams of green beans, cut into 4 cm
-2 Cloves of garlic
-2 Red chilies
-1 / 2 tsp shrimp paste
-2 Cm kencur
-2 Tablespoons brown sugar
-2 Lime leaves
-salt to taste

HOW TO MAKE:
A. Heat 2 tablespoons oil, saute ground spices until fragrant. Enter the chicken, bay leaves, galangal, and bouillon powder. Add 500 cc water. Cook until chicken is cooked and the flavors mingle, lift. Separate the chicken with the sauce.
2. Boil the rice until tender, add coconut milk, salt, and bay leaf and cook until thickened porridge.
3. Enter the string beans and cook until cooked beans, stir, remove from heat.
4. Create ointment: puree all ingredients ointment. Add the grated coconut and stir well. Steam the anointing spices until done, remove from heat. Mix the seasonings with the anointing of boiled beans.
5. Serve porridge in a bowl, add the fried peanuts, beans and ointment. Serve while warm with a sprinkling of fried onions and shredded chicken.