Place the rice in a large strainer or colander and rinse it under cool water. The weater running through the rice will usually look milky at first, but it will then become clearer. It's fine if there's still some haze in the water.

Combine the rice with the chicken stock. Bring to boil, the reduce to a simmer and partially covered. You can a pinch of salt then stir it occasionally. If the porridge is getting a little stiff, add more the chicken stock. It is ready when the rice is soft and porridgy as you prefer.

To serve the porridge, put it on the bowl, add soy sauce and garnish it with the shredded chicken, green onions, fried shallots and prawn cracker.

If you like spicy food, you can also add Indonesia sambal. Enjoy!