Bubur Ayam — Chicken Rice Porridge with All the Toppings

Ingredients

• ¾ cup jasmine rice, rinsed
• 10 oz chicken thighs
• 6 cups chicken stock
• 2 cloves garlic, smashed, and 1-inch piece ginger, sliced
• ½ tsp ground turmeric
• 1 tbsp soy sauce and 1 tsp sesame oil
• 2 scallions, sliced
• Fried shallots, roasted peanuts, and sambal, to top
• Shrimp crackers (krupuk), because always

Method

1. Simmer the rice, chicken, garlic, ginger, and turmeric in the stock, stirring now and then so the bottom doesn't catch, 35–40 minutes, until the rice collapses into a thick porridge.
2. Pull the chicken once cooked through (165°F), shred it, and toss with the soy sauce and sesame oil.
3. Season the porridge with salt until it tastes like comfort instead of wallpaper paste — under-salted bubur is a rookie tell.
4. Ladle into bowls and pile on the chicken, scallions, peanuts, and fried shallots.
5. Serve with sambal and krupuk on the side so everyone can build their own morning.