Bubur ayam is one of Indonesia’s best-loved street breakfasts, made by simmering rice in plenty of water until it becomes a soft porridge, then topping it with shredded chicken. Crispy fried onions add a contrasting texture. Sold from morning until midnight at street stalls, it is enjoyed for breakfast or as a late-night meal.
Bring the rinsed rice, water, ginger, and salt to a boil in a pot. Reduce the heat to low and cook, stirring frequently, until the rice has broken down into a porridge.
Heat the sunflower oil and fry the sliced onion until crisp and golden. Transfer it to paper towels.
Distribute the shredded chicken breast over the porridge.
Divide the porridge among bowls, top with the crispy onion and scallions, and serve hot.
Stir the rice frequently as it simmers; rice that settles on the bottom can stick and leave a scorched smell.
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