MATERIALS:
-200 Grams of rice
-1 Liter of water
-600 Cc thick coconut milk
-2 Bay leaves
-2 Tsp salt
-400 Grams of chicken breast
-1 Bunch green onion and celery
-100 Grams of cabbage, finely shredded
-150 Grams of bean sprouts, siangi, pour boiling hot water
-75 G of glass noodles, pour boiling hot water
-1 Leek, thinly sliced
-complementary: soy sauce, fried onions, shrimp crackers

Spices:
-3 Cloves of garlic
-1 / 2 tsp pepper
-1 / 8 teaspoon nutmeg
-salt to taste

HOW TO MAKE:
A. Boil rice and bay leaves until rice is tender. Enter the thick coconut milk and salt. Cook until thickened porridge.
2. Boil water, put the chicken and leek bond, and cook until boiling.
3. Heat oil, saute ground spices until fragrant. Enter the chicken stew and stir well. Boil and cook until chicken is cooked, remove from heat.
3. Serve the porridge with cabbage, bean sprouts, glass noodles, and shredded chicken meat. Sprinkle with green onions and fried onions. Complete with soy sauce and shrimp crackers.
4. Serve hot with a lot of gravy.