Bubur Ayam: Indonesian Chicken Congee

Ingredients You'll Need:

• 1 cup jasmine rice, briefly rinsed
• 300 gr boneless, skinless chicken breast (or bone-in)
• 6 cups water
• 2 cloves garlic, minced
• 1/4 onion, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Optional Toppings:

• Shredded chicken
• Fried shallots
• Coriander leaves
• Soy sauce
• Sambal (Indonesian chili paste)

Instructions:

1. In a large pot or slow cooker, combine the rice, chicken, and water.
2. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the rice is tender and the chicken is cooked through.
3. Remove the chicken from the pot and shred it.
4. Add the garlic, onion, salt, and pepper to the pot and stir to combine.
5. Simmer for an additional 5 minutes, or until the vegetables are softened.
6. Strain the porridge through a fine-mesh sieve into a clean pot.
7. Return the reserved chicken to the pot and heat through.
8. Serve the bubur ayam hot with your desired toppings.

Tips:

• For a thicker porridge, use less water or simmer for longer.
• For a creamier porridge, add a few tablespoons of evaporated milk.
• Feel free to experiment with different toppings. Some popular variations include boiled eggs, scallions, and toasted peanuts.