Bubur Lambuk (Shellfish-Free)

Ingredients

• 1 cup Rice
• 8 cups Chicken Broth
• 1 lb Chicken Breast
• 1 piece Carrot
• 1 piece Potato
• 1 piece Onion
• 1 inch Ginger
• 1 can Coconut Milk
• 0.25 cup Coriander Leaves
• 2 tbsp Fried Shallots
• 1 tsp Salt
• 0.5 tsp White Pepper

Instructions

1. 1Measure the 1 cup of rice into a large heavy-bottomed pot. Add the 8 cups of chicken broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the rice is very soft and mushy. Stir occasionally to prevent sticking.
2. 2While the rice is cooking, prepare the other ingredients. Cut the 1 lb of chicken breast into bite-sized pieces. Peel and cut the 1 piece of carrot into 1/2-inch cubes. Peel and cut the 1 piece of potato into 1/2-inch cubes. Peel and finely chop the 1 piece of onion. Peel and mince the 1 inch of ginger.
3. 3Once the rice is very soft, add the cut chicken breast, the 1/2-inch cubed carrot, the 1/2-inch cubed potato, the chopped onion, and the minced ginger to the pot. Stir everything together. Cover the pot and continue to simmer over low heat for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of 165°F (74°C).
4. 4Pour in the 1 can of coconut milk and stir well to combine. Continue to simmer gently for 5 minutes, stirring occasionally. Season the porridge with the 1 tsp of salt and the 0.5 tsp of white pepper. Stir again to ensure the seasonings are evenly distributed.
5. 5Ladle the bubur lambuk into serving bowls. Garnish each bowl with the 0.25 cup of chopped coriander leaves and sprinkle with the 2 tbsp of fried shallots before serving.

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