Chicken Porridge (Bubur Ayam)

My husband is sick today. He can't stop coughing. As I'm pregnant with our first child, he could not help to sleep outside so that I won't be contaminate like last time. Last night, he asked me to cook chicken porridge for him. So, that's is the first thing I'm gonna do today.

INGREDIENTS / BAHAN-BAHAN

1 cup of rice
1 cawan beras

2 cup of water
2 cawan air

10 g of ginger (skin peeled, chopped finely)
10 g halia (kulit dibuang, dihiris nipis-nipis)

100 g chicken meat (cubed)
100 g daging ayam (dipotong dadu)

salt
garam

1 tsbp granulated chicken stock
1 sudu besar stok ayam

1 sprig spring onion (slice thinly)
1 batang daun bawang (dipotong halus)

10 g dried anchovies
10 g ikan bilis kering

3 tbsp of oil (for frying)
3 sudu besar minyak masak (untuk menggoreng)

fried shallots (for garnish)
bawang goreng (untuk hiasan)

4 cups of water
4 cawan air

White pepper powder
Serbuk lada putih

DIRECTIONS / CARA-CARA

PORRIDGE

1. Wash the rice 3 times and discard the water.
2. Cook the rice in the electric rice cooker with 2 cup of water.
3. When the rice is cooked, remove the lid.
4. Add 4 cups of water, chicken meat, chicken stock and ginger.
5. Let it simmer in the electric rice cooker without the lid.
6. When the rice is soggy or porridge like, season with salt. Set aside.

FRIED ANCHOVIES 

1. Wash the anchovies 3 times, remove their heads if you want to. (Anchovies head contains high cholesterol amount). Discard the water.
2. Dry the anchovies with a paper towel.
3. Heat the oil in a wok.
4. When white smoke appeared, put the anchovies in.
5. Fry them with low heat until there turns golden (not brown, means they are burned) around 1 minute.
6. Take them out from the wok.
7. Dry them on paper towel.

SERVING

1. Ladle out the porridge into a bowl.
2. Garnish the porridge with spring onion, fried shallot and white pepper powder.