Bubur Ayam (Chicken Porridge)

Ingredients

• 1 cup Rice
• 8 cups Chicken Broth
• about 450 g Chicken Breast
• 1 tsp Turmeric Powder
• 1 tbsp Ginger, grated
• 2 cloves Garlic, minced
• 1 tsp Salt
• 1/2 tsp White Pepper
• 1 tbsp Coconut Oil
• 2 tbsp Fried Shallots
• 2 tbsp Chopped Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1 cup of Rice thoroughly under cold running water until the water runs clear.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of Rice, 8 cups of Chicken Broth, 1 tsp of Turmeric Powder, 1 tbsp of grated Ginger, 2 cloves of minced Garlic, 1 tsp of Salt, and 1/2 tsp of White Pepper.
3. 3Place the pot over medium-high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 45-60 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pot. The porridge is ready when the rice is very soft and the mixture has thickened to your desired consistency.
4. 4While the porridge is simmering, place the about 450 g of Chicken Breast in a separate medium saucepan. Cover the chicken with water and bring to a boil over medium-high heat (100°C / 100°C). Reduce the heat to low and poach for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C. Remove the chicken from the water and let it rest for 5 minutes before shredding it into bite-sized pieces.
5. 5Once the porridge has reached the desired consistency, carefully ladle it into individual serving bowls.
6. 6Top each bowl of porridge with a generous portion of the shredded chicken, 2 tbsp of Fried Shallots, and 2 tbsp of Chopped Green Onions.
7. 7Serve the Bubur Ayam immediately while hot.

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