Chicken Bubur Nasi

Ingredients(for 1 medium bowl per serving)

• 1/2 cup Beras (white rice) (short-grain preferred)
• 4 cups Air (water) (for porridge)
• 150g Chicken breast (skinless, boneless)
• 1 stalk Serai (lemongrass) (bruised)
• 1 leaf Daun pandan (pandan leaf) (tied into a knot)
• 1/2 tsp Garam (salt) (to taste)
• 1/4 tsp Lada putih (white pepper) (freshly ground)
• 2 stalks Daun bawang (spring onion) (sliced thinly)
• 2 tbsp Bawang goreng (fried shallots) (for garnish) - optional
• 1 tsp Minyak bijan (sesame oil) (for drizzling) - optional

Instructions

1. 1

   Rinse the beras (rice) under cold water until the water runs clear. Drain well.

   2 minutes

   Use short-grain rice for a creamier texture.

2. 2

   In a pot, add rice, water, pandan leaf, and lemongrass. Bring to a boil over medium heat.

   5 minutes

   Tie the pandan leaf to prevent bits from dispersing.

3. 3

   Add chicken breast to the pot. Reduce heat and simmer until rice is soft and chicken is cooked through.

   15 minutes

   Stir occasionally to prevent sticking and ensure even cooking.

4. 4

   Remove chicken breast and shred using two forks. Discard pandan and lemongrass.

   3 minutes

   Shred while chicken is still warm for easier handling.