Hearty Indonesian Chicken Rice Porridge (Bubur Ayam)

Rinse the white rice thoroughly under cold water until the water runs clear. Drain well.

In a large pot, combine the rinsed rice, chicken broth, minced garlic, and grated ginger. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally to prevent sticking, until the rice is very tender and has absorbed most of the liquid, forming a thick porridge.

Stir in the cooked shredded chicken, salt, and white pepper. Continue to cook for another 5 minutes, or until the chicken is heated through and the porridge reaches your desired consistency. If it's too thick, add a little more hot water or broth.

Ladle the Bubur Ayam into individual serving bowls. Garnish each bowl with a sprinkle of fried shallots and a drizzle of soy sauce before serving hot.