Bubur Ayam

Ingredients

Plain congee

1 cup rice

5 cups water

Chicken

2 chicken breasts preferably boneless, skinless

4 cups low-sodium chicken broth or water

Sauce

Fidh sauce

Soy sauce

White pepper

Toppings/garnish

Chopped green onion

Chinese doughnuts

Fried shallot

Shrimp crackers Instructions 1. Cook the rice in a rice cooker or on a stove. With a rice cooker, it usually comes with a measurement for rice and water; however, I usually use a rice cup and measure 1 cup of rice : 5 cups of water

2. Boil the chicken in water or chicken broth to instantly up the flavor. Don’t let them overcook or they will become rubbery. Remove from the pot and let it rest about 10 minutes, then shred it

3. Prepare the topping by cutting the green onion, Chinese doughnuts, fried shallots, and crackers

4. To assemble: scoop congee to a bowl. Add fish sauce, soy sauce, and white pepper. Top congee with shredded chicken, green onion, Chinese doughnuts, fried shallots, and crackers

Diatery Restriction: Dairy-Free, Gluten-Free Region: Indonesian

Reference: https://ketchupwithlinda.com/bubur-ayam-indonesian-chicken-congee/