2 cups jasmine broken rice – rinse clean
2 lb boneless skinless chicken meat
1 cloves garlic (crushed0
1 cm ginger
1 stalk green onion
1 basil leaves
salt and pepper
About 2 ltr of water
Chinese doughnuts, thinly sliced
Green onion, thinly sliced
Combine chicken, garlic, ginger, basil leaves, and green onion in a medium pot. Pour in enough water to cover the chicken completely. Heat the water to just under a boil over medium heat. Reduce the heat to a low simmer. Skim any fat and scum from the surface with a ladle. Add salt and pepper to taste. Cook for about 30-40 minutes or until the chicken is cooked through but not dry. Turn off the heat and set aside chicken to cool. Strain the liquid (chicken broth) and reserve it for use to cook the porridge. Shred the chicken meat.
Measure about 4 cups of chicken broth and combine it together with rice. Cook in a medium heat and stir occasionally to prevent rice from sticking on the bottom of the pot. Cook until rice is cooked and tender.
To serve, place porridge in a bowl. Top with a scoop of shredded chicken, chinese doughnuts, green onions, chopped parsley, krupuk, sambal, and soy sauce.
Chicken Porridge (Bubur Ayam)