Bubur Ayam

1. Rinse the rice until the water runs clear, then combine it in a large pot with the water, smashed ginger, knotted pandan leaf and a teaspoon of salt and bring to a boil.
2. Lower in the chicken breast and poach it gently for about 15 minutes until cooked through to an internal 74C, then lift it out, let it rest, and shred it into bite-sized pieces.
3. Keep the rice at a low simmer for 40 to 50 minutes, stirring often and topping up with hot water as needed, until it breaks down into a smooth, loose porridge.
4. Toss the shredded chicken with a tablespoon of the kecap manis, the minced garlic and a pinch of white pepper, then warm it briefly in a dry pan to deepen the flavour.
5. Season the porridge to taste with salt and white pepper, then ladle it into four bowls.
6. Top each bowl with the seasoned chicken, a small spoonful of the soybean paste, sliced scallions, peanuts, fried shallots and crushed wonton crackers, finishing with a generous drizzle of the remaining kecap manis.

You'll use: Pan · Large pot · Saucepan