Indonesian Chicken Congee

Ingredients

• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 6 cups (1.4L) chicken broth 6 cups (1.4L) chicken broth
• 2 bone-in chicken thighs 2 bone-in chicken thighs
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 shallots, thinly sliced 2 shallots, thinly sliced
• Garnish: Garnish:
• Fried shallots Fried shallots
• Chopped scallions Chopped scallions
• Fresh cilantro Fresh cilantro
• Kecap manis (sweet soy sauce) Kecap manis (sweet soy sauce)
• Fried soybeans (optional) Fried soybeans (optional)
• Pickled vegetables (optional) Pickled vegetables (optional)
• Sambal (spicy chili sauce) (optional) Sambal (spicy chili sauce) (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, bring the chicken broth to a boil. Add the chicken thighs, garlic, ginger, white pepper, and salt. Reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through and tender.
3. 3.
   Remove the chicken thighs from the broth and shred the meat using two forks. Set aside.
4. 4.
   Return the broth to a gentle simmer and add the rinsed jasmine rice. Cook for 40-45 minutes, stirring occasionally, until the rice has broken down and the congee has thickened to your desired consistency.
5. 5.
   In a separate pan, heat the vegetable oil over medium heat. Add the sliced shallots and fry until golden brown and crispy. Remove from the oil and drain on a paper towel.
6. 6.
   To serve, ladle the congee into bowls. Top with shredded chicken, fried shallots, chopped scallions, fresh cilantro, and a drizzle of kecap manis. Add fried soybeans, pickled vegetables, and sambal if desired.

Treat your ingredients with care...

• Jasmine rice — Rinse the rice well to remove excess starch before cooking.
• Chicken thighs — Make sure to remove the skin before cooking to reduce the fat content.
• Kecap manis — If you don't have kecap manis, you can substitute it with a mixture of soy sauce and brown sugar.

Tips & Tricks

• For a richer flavor, you can use homemade chicken broth instead of store-bought.
• Customize your toppings and condiments according to your taste preferences.
• If you prefer a smoother texture, you can blend a portion of the cooked congee before adding the shredded chicken.

Serving advice

Serve the Indonesian Chicken Congee hot in individual bowls. It is commonly enjoyed for breakfast or as a light meal.

Presentation advice

Garnish the congee with a generous amount of fried shallots, chopped scallions, and fresh cilantro. Drizzle kecap manis in an attractive pattern on top for an appealing presentation.