Bubur Ayam / Indonesian Chicken Porridge

Bubur Ayam, Indonesian Rice Recipe:

Every morning and evening, the street hawkers pass by to let the customers know they are there, they hit the bowl using the spoon to make noise. This kind of porridge is the most sold in Jakarta. But they fried the chicken and they shredded the meat into the bowl just before serving. But, since everything "Frying" is limited, I do this way. "Selamat Menikmati..."

1/2 cup rice, washed and cleaned
5 cups water
2 lb chicken breast, separated from the bone
1 TB salt or more
3 inches ginger, sliced
1 stalk lemon grass, bruised
1 salam leaves

Spiced Paste:
5 shallots
2 garlic
2 inches ginger
1 1/2 inches lemon grass, white part only
3 candle nuts, fried
1 TB coriander
1/4 tsp cumin
1 tsp turmeric
1 tsp salt
1/4 cup water

1/2 cup coconut milk
1 cup water
5 TB oil

Place the rice in a saucepan with all the ingredients and the bone. Bring it to boil and reduce the heat. Cook until the rice is tender, about 1 hour or until the rice has thickened or like pudding consistency. While cooking, continuously stirring the rice and watch for the bottom of the pan, don't burn.
Put the spices in the blender and blend it into a smooth paste.
Pour the Spiced Paste into a wok and cook over medium heat until the liquid is absorbed. Pour the oil and continue frying until fragrant. Add the chicken breast and the rest of the water, continue cooking for another 15 minutes. Add the coconut milk and lower the heat. Continue cooking until the chicken is done.

To Serve:
2 stalk green onion, thinly sliced
Fried onions, optional
shrimp crackers
Sambal Bubur

Place the porridge in a bowl. Top with the chicken and pour some of the broth on top. Sprinkle with green onion and the fried onion. Serve with Sambal Bubur.

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