Chicken Porridge (Bubur Ayam)

Directions

1. Simmer chicken in water to cover till tender with some salt. Fry the chicken, debone and shred the meat. Reserve 8 1/2 c. of the chicken broth.
2. Wash and drain the rice. Boil in 4 1/4 c. water till grains are tender to the bite. Add in the chicken broth. Bring to a simmer and continue simmering at low heat till porridge is ready and there is no separation of liquid and rice. Add in salt and pepper.
3. Serve porridge in deep bowls. Garnish with the cakwe, shredded chicken, fried shallot slivers and sliced spring onions. Add in drops of light soy to taste.
4. Serve garlic chili sauce on the side.
5. This recipe yields 6 servings.
6. Comments: Cakwe is a savory roll which can be purchased in Chinese markets.
7. For added nutrition, a raw egg yolk can be added on the top of the warm porridge.