Bubur ayam is Indonesia's breakfast of choice, sold from carts before the sun is properly up. Jasmine rice is simmered right down into a soft, savoury porridge, then loaded with shredded poached chicken and a pile of crunchy toppings.
What makes it more than plain congee is the seasoning. The rice cooks in chicken stock with ginger, lemongrass and turmeric, so the base tastes of something before a single topping goes on.
The toppings are the fun part, so be generous. Crispy fried ikan bilis, spring onion, fried shallots, a drizzle of kecap manis and a spoonful of sambal for anyone who wants it.
