Bubur Ayam (Dairy-Free Chicken Congee)

Instructions

1. 1Rinse the 1 cup of 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 Rice, 8 cups of dairy-free Chicken Broth, 2.54 cm of Ginger (peeled and thinly sliced), 2 cloves of Garlic (peeled and smashed), and 1/2 teaspoon of Turmeric Powder. Stir everything together.
3. 3Place the pot over 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 gently for 45-60 minutes. Stir occasionally to prevent sticking. The congee is ready when the rice grains are very soft and have broken down, and the mixture has thickened to a porridge-like consistency.
4. 4Add the 1 cup of Shredded Cooked Chicken and 2 tablespoons of Soy Sauce (or Tamari for Gluten-Free) to the pot. Stir well to combine and continue to cook for another 5 minutes, uncovered, allowing the flavors to meld and the chicken to heat through.
5. 5Ladle the Bubur Ayam into individual serving bowls. Garnish generously with the 2 stalks of Green Onions (thinly sliced) and 2 tablespoons of Fried Shallots before serving.

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