Bubur Ayam

Chicken porridge is one of the favorite menu breakfast for many people. One of Bandung's famous cuisine and legendary enough is "Chicken Porridge H. Mang Oyo Tea" is. The main thing is Keistimewaannya porridge consistency, it is said, if we are behind the plate, chicken porridge is not going to spill so kentelnya. Kalo read in Kompas.com, Oyo porridge resilience are related to the material. In making porridge, he selectively chose raw materials. Rice directly taken from the area of origin, Majalengka, where he has 2 hectares of paddy fields. When the rice was from Majalengka, supposedly, a thin porridge. So after washing rice, then mixed with chicken broth and spices and stir until cooked in the steamer. Stirring usually starts at 02.00. Therefore, without using what-any (plain porridge) sense of Mang Oyo chicken porridge is still delicious. Also available source of enjoyment as well as this porridge cooked with a remembrance, "For two hours it was stirred with a remembrance," Oyo said in detikBandung. Various options topping is also given a unique terminology, call it Atel (Chicken Egg), Atelpin (Chicken Egg Pindang), Apple (Ati ampela), Paragraph (Chicken Ati), Random (Chicken Cakue), Ganja (Celery), and Krikil (Peanut Soybean).