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Loading...A comforting Indonesian rice porridge topped with shredded poached chicken, crispy fried shallots, garlic, and fresh herbs. This warming breakfast dish is finished with sweet soy sauce and chili sambal for the perfect balance of savory, aromatic, and mildly spicy flavors.
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 9 gFat
- 2.5 gSaturated Fat
- 48 gCarbs
- 2 gFiber
- 6 gSugar
- 28 gProtein
- 920 mgSodium
- 480 mgPotassium
- 85 mgCalcium
- 3.2 mgIron
- 7 mgVitamin C
- 65 mcgVitamin A
Ingredients
For the Rice Porridge
- 1 cup jasmine rice, rinsed until water runs clear
- 8 cups low-sodium chicken broth
- 2 inches fresh ginger, smashed
- 3 garlic cloves, smashed
- 1 teaspoon fine sea salt
For the Aromatic Chicken
- 1.5 lbs boneless skinless chicken thighs
- 4 cups water
- 4 shallots, halved
- 3 garlic cloves
- 1 inch ginger, sliced
- 1/2 teaspoon ground white pepper
- 1 teaspoon salt
For the Toppings and Garnish
- 3 tablespoons crispy fried shallots
- 2 tablespoons crispy fried garlic
- 3 scallions, thinly sliced on the diagonal
- 1/3 cup fresh celery leaves, chopped
- 3 tablespoons kecap manis (sweet soy sauce)
- 2 tablespoons sambal oelek or chili paste
- 2 large eggs, hard-boiled and halved
- 2 cakwe (fried dough sticks), sliced, optional
Directions
- Combine rinsed rice, chicken broth, smashed ginger, smashed garlic, and salt in a large heavy pot. Bring to a boil over high heat, then reduce to low and simmer uncovered for 40 to 45 minutes, stirring occasionally to prevent sticking, until the rice breaks down into a thick, creamy porridge.
- While the porridge simmers, prepare the chicken: combine water, shallots, garlic, sliced ginger, white pepper, and salt in a medium saucepan and bring to a gentle boil. Add the chicken thighs, reduce heat to low, and simmer gently for 15 to 18 minutes until the chicken is fully cooked and tender.
- Remove the chicken from the poaching liquid and set aside to cool slightly, reserving 1/3 cup of the poaching liquid. Once cool, shred the chicken into bite-sized pieces using two forks and toss with the reserved poaching liquid to keep it moist and flavorful.
- When the porridge has thickened to a creamy consistency that coats the back of a spoon, taste and adjust the salt. If it becomes too thick, stir in a splash of hot water until the desired texture is reached.
- Ladle the hot porridge into four individual serving bowls, mounding it slightly in the center.
- Divide the shredded chicken over each bowl of porridge, then generously sprinkle with crispy fried shallots, crispy fried garlic, sliced scallions, and chopped celery leaves.
- Place one halved boiled egg beside the chicken on each bowl. Serve immediately with kecap manis, sambal, and sliced cakwe on the side so each person can season and customize their bowl to taste.
Cook’s Notes
- Stir the porridge more frequently in the last 15 minutes of cooking, as it thickens and is more prone to sticking and scorching on the bottom.
- For an extra-creamy texture, blend about 1 cup of the cooked porridge until smooth and stir it back into the pot before serving.
- The chicken poaching liquid is liquid gold – use it instead of plain water when reheating leftover porridge to boost flavor.
- Kecap manis and sambal are non-negotiable for an authentic experience; offer both on the side so diners can adjust sweetness and heat to their liking.
- Leftover porridge will thicken significantly when chilled; loosen it with a splash of chicken broth or water when reheating on the stovetop.
