Indonesian Bubur Ayam - Chicken Congee

Name: Indonesian Bubur Ayam - Chicken Congee
Cuisine: British
Ingredients: 1 rice cooker cup rice; 2 bay leaves; 7 cup water; 1/2 teaspoon salt; 1 lemongrass, bruised and knotted; 2 kaffir lime leaves; 2 bay leaves; 1 pair of chicken breast; 4 cup chicken stock; 1 teaspoon salt, or to taste; 1/2 teaspoon white pepper, or to taste; 1/2 teaspoon sugar, or to taste; 4 shallots; 4 cloves garlic; 4 toasted candlenut; 1/2 teaspoon ground coriander; 1/2 teaspoon ground turmeric; Youtiao (Chinese cruller), you can buy it in Asian supermarket in frozen section; Prawn crackers; Fried shallots; Thinly sliced spring onions; Sweet soy sauce; Fried soybean

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

It is a favorite breakfast food, served by humble traveling vendors, small local shop and five star hotel restaurants. A bubur ayam street vendor cart frequents residential areas every morning in Jakarta.

#summerchallenge2

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

Saved

Ingredients

1rice cooker cup rice
2bay leaves
7 cupwater
1/2 teaspoonsalt
Fried chicken & chicken broth
1lemongrass, bruised and knotted
2kaffir lime leaves
2bay leaves
1pair of chicken breast
4 cupchicken stock
1 teaspoonsalt, or to taste
1/2 teaspoonwhite pepper, or to taste
1/2 teaspoonsugar, or to taste
Spice paste (grind the following together)
4shallots
4 clovesgarlic
4toasted candlenut
1/2 teaspoonground coriander
1/2 teaspoonground turmeric
Accompaniments
Youtiao (Chinese cruller), you can buy it in Asian supermarket in frozen section
Prawn crackers
Fried shallots
Thinly sliced spring onions
Sweet soy sauce
Fried soybean

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Steps

1

Chicken Broth : heat 2 tbsp oil in a soup pot over medium high heat. Sauté spice paste, lemongrass, kaffir lime leaves until fragrant. Add chicken and add 10 cups of water. Bring to boil and then lower the heat and let it gently simmer until the chicken fully cooked, about 25-30 minutes.
2

Remove the chicken and set aside to cool down a bit. Heat a bit of oil in a frying pan over medium heat and fry until both sides are golden brown. Shred the fried chicken breast into thin pieces and set aside.
3

Cooking the congee : Bring the chicken broth back to a boil. Add the rice in and bring it back to a boil. Reduce the heat to medium and partially cover and continue to cook until rice started to thicken, which may take about 20-30 minutes.
4

To serve : Ladle congee into serving bowls and serve along with the shredded fried chicken and the assorted accompaniments.