Ingredients
- 3 tablespoons of cooked rice or ½ cup of uncooked rice
- 4 bay leaves
- Several pieces of chicken (either meat or chicken feet)
- 750 ml of water (or adjust to preference)
- Salt to taste
- Toppings:
- Shredded cooked chicken
- Fried soybeans
- Thinly sliced celery
- Fried shallots
Instructions
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Prepare the Base: Begin by rinsing the rice thoroughly. In a large pot, combine the rice with water, chicken bones (or chicken feet), and bay leaves. Bring the mixture to a boil over medium-high heat.
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Simmer the Congee: Once boiling, reduce the heat to a low simmer. Stir occasionally to prevent sticking, and cook until the rice breaks down and the mixture achieves the desired consistency. If the porridge becomes too thick, gradually add more water until you reach your preferred texture.
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Season the Congee: Add salt to taste. If you like a bit of spice, you can also add some black pepper at this stage. Stir well to ensure the seasoning is evenly distributed.
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Serve and Garnish: Ladle the warm congee into bowls. Top each serving with shredded cooked chicken, fried soybeans, sliced celery, and a sprinkle of fried shallots.
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Special Note: This recipe can be adapted for babies starting on solid foods. Simply omit the salt and pepper to create a milder version suitable for young children.
Enjoy this comforting bowl of Bubur Ayam Juara, perfect for breakfast, a light meal, or as a nourishing dish for those feeling under the weather.