Indonesian Chicken Rice Porridge (Bubur Ayam)

Instructions

1. 1

   In a large pot, combine the chicken breast, water, bruised ginger, and crushed garlic. Bring to a boil over medium-high heat and cook for 15 minutes until the chicken is fully cooked and no longer pink inside.

2. 2

   Turn off the heat. Carefully transfer the chicken to a plate to cool. Shred it into thin bite-sized pieces using two forks. Keep the flavorful chicken broth in the pot for the next step.

3. 3

   Add the rinsed jasmine rice to the pot containing the chicken broth. Bring the mixture to a boil over high heat, stirring occasionally to prevent the rice from sticking to the bottom of the pot.

4. 4

   Reduce the heat to low. Simmer the rice uncovered for 25 minutes, stirring frequently to prevent scorching at the bottom, until the rice grains break down and the mixture becomes a thick, creamy porridge.

5. 5

   While the porridge is simmering, finely slice the scallions. Prepare the fried shallots and sweet soy sauce so they are ready for quick assembly.

6. 6

   Turn off the heat once the porridge is smooth and velvety. Remove the ginger slices from the pot. Ladle the hot rice porridge evenly into four serving bowls.

7. 7

   Top each bowl with a generous portion of shredded chicken, sliced scallions, and crispy fried shallots. Drizzle sweet soy sauce over the top and serve immediately while hot.