Bubur Ayam (Egg-Free Chicken Congee)

Instructions

1. 1Measure 1 cup of rice and rinse it thoroughly under cold water. Place the rinsed rice into a large heavy-bottomed pot. Add 8 cups of water to the pot.
2. 2Add about 450 g of chicken breast, 2.54 cm of ginger (peeled and smashed), 3 cloves of garlic (peeled and smashed), 1/2 teaspoon of turmeric powder, 1 teaspoon of salt, and 1/4 teaspoon of white pepper to the pot with the rice and water.
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 minutes. The congee is ready when the rice grains are very soft and have broken down, and the chicken breast is cooked through. The internal temperature of the chicken should reach 74°C.
4. 4Carefully remove the about 450 g of cooked chicken breast from the pot. Place the chicken on a clean cutting board and use two forks to shred it into small pieces. Return the shredded chicken to the pot.
5. 5Stir 2 tablespoons of soy sauce into the congee until it is well combined.
6. 6Serve the congee hot. Garnish each serving with 2 tablespoons of fried shallots and 2 tablespoons of chopped celery leaves.

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