600g chicken pieces
1 cup jasmine rice
4 cloves garlic, crushed
1 tbls soy sauce
1/2 tsp white pepper
spring onions, chopped
coriander leaves, chopped
abon ikan (fish floss)
boiled egg, halved
Bring 1.2 litres water and chicken to boil.
Skim, add garlic and simmer 45 minutes.
Remove chicken and strain stock.
Add rice and simmer 30 minutes, add soy sauce and pepper.
Fry chicken pieces until golden – shred meat.
Serve rice porridge garnished with shredded chicken and remaining ingredients.
Inspired by bubur vendor, Cipanas – West Java