Bubur Ayam (Chicken Rice Porridge)

Ingredients

• 1 cup Gluten-Free Rice
• 6 cups Chicken Broth
• 1 cup Chicken Breast, shredded
• 1 tablespoon Ginger, grated
• 2 cloves Garlic, minced
• 1/2 teaspoon Turmeric Powder
• 2 tablespoons Soy Sauce (gluten-free)
• 1/4 teaspoon White Pepper
• 2 tablespoons Green Onions, chopped
• 2 tablespoons Fried Shallots
• 2 large Hard-boiled Egg, sliced

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

Instructions

1. 1Rinse the 1 cup of Gluten-Free Rice thoroughly under cold running water until the water runs clear. Drain well.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of Gluten-Free Rice, 6 cups of Chicken Broth, 1 tablespoon of grated Ginger, 2 cloves of minced Garlic, and 1/2 teaspoon of Turmeric Powder. Stir to combine.
3. 3Place the pot over medium-high heat (190.6°C / 190°C) and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer for 30-40 minutes. The porridge is done when the rice is very soft and the mixture has thickened considerably.
4. 4Carefully uncover the pot and stir in the 1 cup of shredded Chicken Breast, 2 tablespoons of gluten-free Soy Sauce, and 1/4 teaspoon of White Pepper. Stir until everything is evenly distributed.
5. 5Continue to simmer the porridge, uncovered, for another 5 minutes, stirring occasionally, to allow the flavors to meld and the chicken to heat through.
6. 6Ladle the hot Bubur Ayam into individual serving bowls. Garnish each bowl generously with 2 tablespoons of chopped Green Onions, 2 tablespoons of Fried Shallots, and 2 slices of hard-boiled Egg.

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