Indonesian Bubur Ayam

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Combine rice, chicken stock, and salt in a heavy pot and bring to a boil.

Ingredients quick view

1 cup jasmine rice, rinsed

7 cups chicken stock

1 teaspoon salt

2 cooked chicken thighs, shredded

1 tablespoon kecap manis

1 cakwe (Chinese fried dough), sliced

2 scallions, thinly sliced

3 tablespoons fried shallots

2 tablespoons chopped celery leaves

Sambal and lime wedges, for serving

Stir frequently near the end so the porridge does not catch.

Offer kecap manis and sambal separately so each bowl can be adjusted.

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