Bubur Lambuk (Dairy-Free)

Ingredients

• 1 cup Rice
• 6 cups Vegetable Broth
• 1 can Coconut Milk
• about 450 g Chicken Breast
• 1/4 cup Dried Shrimp
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Spices (Cinnamon, Star Anise, Cardamom)
• 1 tsp Salt
• 1/2 tsp Pepper
• 2 tbsp Cilantro
• 2 tbsp Fried Shallots

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

Instructions

1. 1Measure 1 cup of rice and rinse it under cold running water until the water runs clear.
2. 2Prepare your aromatics: peel and finely chop the medium onion, peel and mince the 3 cloves of garlic, and peel and mince the 2.54 cm of ginger.
3. 3In a large, heavy-bottomed pot, combine the rinsed 1 cup of rice, 6 cups of vegetable broth, 1 can of coconut milk, about 450 g of chicken breast, 1/4 cup of dried shrimp, the chopped onion, minced garlic, minced ginger, and 1 tsp of spices (Cinnamon, Star Anise, Cardamom).
4. 4Place the pot over medium-high heat and bring the mixture to a boil, which should take about 5-8 minutes. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer for 50-60 minutes. Stir occasionally to prevent sticking. The porridge is ready when the rice is very soft and has broken down, and the chicken is fully cooked through, reaching an internal temperature of 74°C.
5. 5Carefully remove the about 450 g of chicken breast from the pot and place it on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot with the rice porridge.
6. 6Stir the shredded chicken back into the porridge. Season the bubur lambuk with 1 tsp of salt and 1/2 tsp of pepper. Stir well to combine.
7. 7Ladle the bubur lambuk into individual serving bowls. Garnish each bowl with 2 tbsp of chopped cilantro and 2 tbsp of fried shallots just before serving.

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