How to make it
5 steps. Take it one step at a time.
Combine the chicken stock, chicken breast, garlic cloves, ginger, salt
In a large pot, combine the chicken stock, chicken breast, garlic cloves, ginger, salt, and white pepper. Bring to a boil over medium-high heat.
Reduce heat to low and simmer
Once boiling, reduce heat to low and simmer for 20 minutes or until the chicken is fully cooked. Remove the chicken from the pot and set aside to cool. Strain the aromatics if desired, or leave them for deeper flavor.
20 minAdd the washed rice
Add the washed rice to the simmering stock. Cook over low heat, stirring occasionally to prevent sticking, for about 40–45 minutes until the rice grains have broken down and the consistency is creamy and thick.
45 minWhile the rice is cooking, shred the cooled chicken
While the rice is cooking, shred the cooled chicken into small bite-sized pieces.
Ladle the hot porridge
Ladle the hot porridge into bowls. Top each bowl with shredded chicken, sliced green onions, fried shallots, and sliced cakwe. Drizzle with sweet soy sauce (kecap manis) before serving.
A little kitchen wisdom
Using bone-in chicken to make the stock provides a much richer flavor for the porridge. The consistency should be thick and creamy; if it gets too thick, add a splash more hot stock or water.
