2 pieces Chicken Upper thigh
1 cup Rice (any kind of rice available. I used Basmati Rice)
2 Cloves Garlic - crushed
1 small Onion
2 stalk Spring Onion
1 tbsp Butter - or you can just use oil
1 tsp Ground Black Pepper
Salt as desired
Indonesian Sweet Soy sauce as desired
Make the Chicken Stock:
Boil chicken. Add garlic, salt and pepper. Let it boiled for a while.
When the Chicken is cooked enough take it out from the stock to make topping
Wash the rice and put it in the chicken stock (after the chicken pieces are out from the pan)
Let it boiled away. Feel free to add water when you want more watery rice.
Noting can go wrong in making rice porridge (except if you burn it)
While the porridge is boiling in the pan, we will make the topping
Make the topping :
Shred the cooked chicken pieces - or diced it -
(Don't throw the chicken bones. Put them back in the pan to boil with the porridge.)
Put the butter in a frying pan and sizzle onion.
Put the Shred chicken pieces and keep turning it until it browned.
Put the Sweet Soy Sauce as desired as well as the salt and pepper.
When Serving put the topping and sprinkle some spring onion.
Also fav toppings are Shrimp Crackers, fried onion and thinly sliced omlette