Bubur Ayam is one of Indonesia's most beloved street breakfasts, made by simmering rice in plenty of water until it turns into a soft porridge, then topping it with shredded chicken. The porridge's soft texture contrasts with the crispy fried shallots scattered on top. Sold from street carts from morning until midnight, it's eaten just as often at breakfast as it is late at night.
Bring the rinsed rice to the boil with the water, ginger and salt, then simmer over low heat, stirring often, until it turns into a porridge.
Heat the sunflower oil and fry the sliced onion until crisp and golden, then drain on paper towels.
Scatter the shredded chicken breast over the porridge.
Divide the porridge into bowls, top with the crispy shallots and spring onion, and serve hot.
Stir the rice often while it simmers; grains that settle at the bottom stick and leave a scorched smell.
Frying the shallots ahead and storing them in a sealed container keeps them crisp for a few days, ready whenever you serve the porridge.
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