Indonesians make the best chicken congee, seriously.
I know they are China origin, but still, I have not met any Indonesian congee I did not like, so 😉
There are thousands of islands in Indonesia and each place has their own style of rice porridge. Well this following porridge is not from any of the islands as I made it up myself using whatever I had in the pantry ha-ha-ha
I kid you not, this porridge is de-li-ci-ous!
As much as I love cooking from scratch, when there is an easier way, why not right? Well this following porridge is using instant ready to use paste 😉
Ingredients
230 grams long grain rice
1 package of ‘sop’ instant ingredients from ‘bamboe’ (check stores at Chinatown)
1 chicken bouilon
salt
2 screwpine leaves, tied in knots
2 Salam leaves (check at stores in Chinatown) – can be subs with bay leaf, but a small one only as bay leaf is too strong compare to Salam leaf.
3 green onion
1 stalk of celery
2 chicken breasts, skinless, boneless
2 liters of water for the porridge
3 1/2 cups of water for the soup (or as needed)
1-2 tbsps of vegetable oil
1 egg, beaten
deep fried shallots
hot sauce, and soya sauce
shrimp chips (check at stores in Chinatown, if not online)
Method
For the porridge:
- Wash clean rice then bring to a boil along with the screwpine, chicken bouilon, a dash of salt to taste, and Salam leaves. Cook until porridge formed.
For the soup:
- Heat oil in a pan, saute the bamboe instant ingredients, then pour about 2 liters of water. Add in the chicken breasts.
- Bring soup to boil until chicken are cooked.
- When the chicken breasts are cooked, take out from the soup, then add in celery stalk plus 1 green onions into the soup.
For servings:
- Shredded boiled chicken, set aside
- Make omelet outta the egg, slice thinly, set aside
- Thinly sliced the 2 green onions, set aside
- Place amount of cooked porridge in a bowl, then followed with shredded chicken, omelet, green onions, deep fried shallots and sauces as desire, then pour a sum of soup into the dish.
- Serve hot with shrimp chips as companion.
Bubur Ayam
Ingredients
- 230 grams long grain rice
- 1 package of ‘sop’ instant ingredients from ‘bamboe’ check stores at Chinatown
- 1 chicken bouilon
- salt
- 2 screwpine leaves tied in knots
- 2 Salam leaves check at stores in Chinatown – can be subs with bay leaf, but a small one only as bay leaf is too strong compare to Salam leaf.
- 3 green onion
- 1 stalk of celery
- 2 chicken breasts skinless, boneless
- 2 liters of water for the porridge
- 3 1/2 cups of water for the soup or as needed
- 1-2 tbsps of vegetable oil
- 1 egg beaten
- deep fried shallots
- hot sauce and soya sauce
- shrimp chips check at stores in Chinatown, if not online
Instructions
Porridge
- Wash clean rice then bring to a boil along with the screwpine, chicken bouillon, a dash of salt to taste, and Salam leaves. Cook until porridge formed.
Soup/Broth
- Heat oil in a pan, saute the bamboe instant ingredients, then pour about 2 liters of water. Add in the chicken breasts.
- Bring soup to boil until chicken are cooked.
- When the chicken breasts are cooked, take out from the soup, then add in celery stalk plus 1 green onions into the soup.
Serving
- Shredded boiled chicken, set aside
- Make omelet outta the egg, slice thinly, set aside
- Thinly sliced the 2 green onions, set aside
- Place amount of cooked porridge in a bowl, then followed with shredded chicken, omelet, green onions, deep fried shallots and sauces as desire, then pour a sum of soup into the dish.
- Serve hot with shrimp chips as companion.
