Entree: Cocos (Keeling) Islands – Central Culinary Region – Bubur Ayam (Savory chicken rice porridge topped with shredded chicken and crunchy garnishes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 1 small whole chicken, about 2.5 lb (1.1 kg), cleaned
- 1 cup (200 g) jasmine rice, rinsed
- 10 cups (2.4 L) water
- 1 (1-inch) piece fresh ginger, smashed (2.5 cm)
- 2 cloves garlic, smashed, approx. 6 g
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil
- 3 scallions (green onions), thinly sliced, approx. 1 oz (30 g)
- 3 tbsp (45 g) fried shallots
- 1/2 cup (50 g) cakwe (Chinese cruller/youtiao), cut into thin strips
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) light soy sauce
- 2 tbsp (30 ml) sambal oelek or preferred chili sauce
- 1 lime, cut into wedges, approx. 2 oz (60 g)
- Fresh cilantro or celery leaves for garnish, 1/4 cup (10 g)

Instructions

1. In a large pot, combine the whole chicken, water, smashed ginger, and smashed garlic. Bring to a simmer over medium heat, skimming any foam, then reduce heat and simmer gently 30–40 minutes until chicken is cooked through.
2. Remove the chicken to a bowl. When cool enough to handle, shred the meat into thin pieces and set aside. Strain the broth and return 8 cups (1.9 L) of the clear broth to the pot; reserve any remaining broth for later use.
3. Add the rinsed rice to the pot with broth. Bring to a simmer and cook uncovered over low heat, stirring occasionally, until the rice breaks down and the mixture is creamy, about 45–60 minutes. Add reserved broth or water as needed to reach desired porridge consistency.
4. Season the porridge with 1 tsp (5 g) salt and 1 tbsp (15 ml) light soy sauce, taste and adjust seasoning.
5. Stir most of the shredded chicken into the porridge to warm it through, reserving some for topping. Heat the vegetable oil in a small pan and briefly warm the cakwe strips if desired.
6. To serve, ladle porridge into bowls, top with reserved shredded chicken, drizzle with kecap manis and sambal to taste, and sprinkle with fried shallots and sliced scallions. Garnish with cilantro or celery leaves and serve lime wedges on the side.