Bubur Ayam (chicken porridge)

Serves approximately 6 people

300 g chicken
200 g rice
1L water
salt to taste
½ tsp ground pepper
2 pieces cakue, finely sliced
50 g Tientsin preserved vegetable
fried shallot slivers
finely sliced spring onions

•Simmer chicken in water to cover until tender with some salt. Fry the chicken, debone and shred the meat.
•Reserve 2L of the chicken broth.
•Wash and drain the rice. Boil in 1L water until grains are tender to the bite. Add chicken broth. Bring to a simmer and continue simmering at low heat until porridge is ready and there is no separation of liquid and rice. Add salt and pepper.
•serve porridge in deep bowls. Garnish with the cakue, Tientsin preserved vegetables, shredded chicken, fried shallots silvers and sliced spring onions. Add drops of light soy to taste. serve garlic chili sauce on the side.

Note
Cakue is savory roll that can be purchased in Chinese market
For added nutrition, a raw egg yolk can be added on top of hot porridge