Indonesian bubur ayam with chicken and egg

Ingredients

For 1 serving

• White rice45 g
• Chicken broth500 ml
• Chicken breast80 g
• Eggs1
• Ginger5 g
• Peanuts8 g
• Spring onions1
• Soy sauce1 teaspoon
• Turmeric1 pinch

Contains: gluten, nuts, eggs, soy, celery,

Method

1. Rinse the rice under cold water; peel the ginger and slice it.
2. Put the rice in a pan with the chicken stock, the ginger and the turmeric, bring to the boil over medium heat, then turn to low and cook for 35 minutes with the lid ajar, stirring often, until it becomes a thick, creamy porridge.
3. After 20 minutes drop the whole chicken breast into the porridge and let it simmer for 12 minutes, until no longer pink in the middle; lift it out and shred it with two forks.
4. Meanwhile put the egg in a small pan of cold water, bring to the boil and cook for 8 minutes from boiling; cool it under cold water, peel it and halve it.
5. Toast the peanuts in a dry small pan over medium heat for 2–3 minutes, until golden, then chop them roughly; thinly slice the spring onion.
6. Pour the porridge into a bowl, discard the ginger slices and top with the chicken, the egg, the peanuts, the spring onion and the soy sauce.