Bubur ayam (rice porridge with chicken)

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain it.
2. In a large pot, bring the stock to the boil with half of the ginger, peeled and sliced.
3. Add the rice and the whole chicken, then lower the heat and let it simmer for 40 minutes, stirring from time to time, until it reaches a porridge texture.
4. Remove the chicken, let it cool a little, then shred it by hand.
5. Slice the onion and shallots, then fry them in the hot oil until golden and crispy; drain them on kitchen paper.
6. Finely slice the remaining ginger and the garlic and briefly sauté them in the same oil before adding them to the stock.
7. Add the shredded chicken to the porridge, season with salt, pepper and soy sauce, then adjust the consistency with a little hot water.
8. Serve hot in bowls, topped with fried onions, chopped coriander, hard-boiled egg cut into quarters and a drizzle of lime.