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.
