Bubur Ayam

Java, Indonesia (Chinese-Indonesian Betawi and Javanese breakfast tradition)

Bubur ayam — Indonesian chicken congee — is a porridge of white rice slow-cooked in a large volume of stock until the grains break down completely into a thick, silky, flowing white porridge, served with shredded poached chicken, crispy fried shallots, cakwe (Chinese fried dough sticks), soy sauce, white pepper, sambal, and sliced green onion. Unlike Chinese congee (jook), Indonesian bubur ayam uses a lighter, more aromatic stock infused with ginger and galangal rather than the purely savoury Chinese style; the garnish array is wider and the porridge is eaten for breakfast. The ratio of rice to liquid is 1:10–12 (much higher than standard congee's 1:8) to produce a porridge that flows like thick cream when poured from a spoon.

The plain, comforting porridge base is designed as a vehicle for the customisable garnishes: the fried shallots provide crunch, the sambal provides heat, the soy sauce provides saltiness, and the chicken provides protein — all under individual control.