Chicken congee or Bubur ayam

Chicken congee or bubur ayam (in Indonesian language) is normally served for breakfast. Back home, me and my sisters always bought bubur ayam from food vendor who always passed in front of our house in the morning. Chicken congee which he sells do not use yellow spice broth instead he uses soy sauce. Later on i found out that he sells chinese style chicken congee. 

I missed eating this food very much, so i made one yesterday.  

Chinese chicken congee
adapted from Seri Masak Femina PRIMARASA

Ingredients:
150 gr Chicken fillet
2000 ml Chicken broth
1 tsp Angciu ( Rie - i used shaohsing rice wine)
½ tsp Sesame oil
1 tsp Soy sauce
200 gr Jasmine rice
1 - 2 tsp Salt or to taste

Condiments:
Cakwe/You Tiao (Chinese crisp cruller) – thin sliced about ½ cm
Celery - chopped
Preserved cabbage
Soy sauce
Sambal (Rie - i mixed soy sauce and chopped chili)
Crispy fried shallot (Rie)
Kerupuk or Indonesian style crackers (Rie)
Spring onion – chopped (Rie)

Method:
- Cut the chicken into thin pieces (½ cm) or finally chopped. Place the copped chicken in a bowl, add Angciu (rice wine), sesame oil and soy sauce and mix well. Set aside.
- Wash the rice thoroughly, drain. Using a grinder or mortar and pestle, grind rice to a coarse powder.
- Place the rice and chicken broth in a saucepan, cook in a medium heat, stirring frequently until it comes to boil and appear slightly curdled.
- Add the chicken and salt (if needed), stir well. If the mixture is too curdled you can always add boiling water.
- When the chicken is cooked, transfer the mixture into a bowl.
- Served chicken congee with the condiments above. 

This is how i enjoy my bubur ayam :-) yummy...