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Indonesian Bubur Ayam - Chicken Congee cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be offered at several public situations actually. I am certain you will see lots of people who just like the Indonesian Bubur Ayam - Chicken Congee dishes you make.

Alright, don’t linger, let’s task this indonesian bubur ayam - chicken congee formula with 26 substances which are undoubtedly easy to obtain, and we have to process them at the very least through 4 actions. You should commit a while on this, so the resulting food could be perfect.

Ingredients for Indonesian Bubur Ayam - Chicken Congee:

1. You need 1 - rice cooker cup rice
2. You need 2 for bay leaves
3. Give 7 cup water
4. Give 1/2 teaspoon salt
5. Provide of Fried chicken & chicken broth
6. Take 1 of lemongrass, bruised and knotted
7. Need 2 of kaffir lime leaves
8. Take 2 bay leaves
9. Give 1 for pair of chicken breast
10. Require 4 cup for chicken stock
11. Make ready 1 teaspoon salt, or to taste
12. Require 1/2 teaspoon - white pepper, or to taste
13. Need 1/2 teaspoon - sugar, or to taste
14. Make ready - Spice paste (grind the following together)
15. Give 4 of shallots
16. Need 4 cloves for garlic
17. Get 4 toasted candlenut
18. Give 1/2 teaspoon for ground coriander
19. Get 1/2 teaspoon ground turmeric
20. Give - Accompaniments
21. Make ready - Youtiao (Chinese cruller), you can buy it in Asian supermarket in frozen section
22. Need of Prawn crackers
23. Make ready - Fried shallots
24. Prepare Thinly sliced spring onions
25. Provide for Sweet soy sauce
26. Require - Fried soybean

Indonesian Bubur Ayam - Chicken Congee how to cook:

1. Chicken Broth : heat 2 tbsp oil in a soup pot over medium high heat. Sauté spice paste, lemongrass, kaffir lime leaves until fragrant. Add chicken and add 10 cups of water. Bring to boil and then lower the heat and let it gently simmer until the chicken fully cooked, about 25-30 minutes.
2. Remove the chicken and set aside to cool down a bit. Heat a bit of oil in a frying pan over medium heat and fry until both sides are golden brown. Shred the fried chicken breast into thin pieces and set aside.
3. Cooking the congee : Bring the chicken broth back to a boil. Add the rice in and bring it back to a boil. Reduce the heat to medium and partially cover and continue to cook until rice started to thicken, which may take about 20-30 minutes.
4. To serve : Ladle congee into serving bowls and serve along with the shredded fried chicken and the assorted accompaniments.

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