Bubur Ayam with Tomasu Sambal

Ingredients

• 1 cm fresh galangal, roughly chopped
• 1 cm fresh turmeric, peeled
• 2 small shallots, peeled and roughly chopped
• 3 garlic cloves, peeled
• 2 cm ginger, peeled and roughly chopped
• 1 tbsp. neutral oil
• 4 chicken thighs with skin
• 3 lemongrass stalks, bruised
• 2 bay leaves
• 6 kaffir lime leaves
• 200 grams white jasmine rice, soaked in warm water for 30 minutes
• 1 tsp. salt
• 1 jar chicken stock from De Kleinste Soepfabriek, 400 ml (or leftover chicken stock)
• cleaned bean sprouts, to serve
• spring onion, to garnish (optional)
• celery leaves, to garnish (optional)
• fried shallots, to garnish (Nesia brand are the tastiest)

for the Tomasu drizzle

• 1 tsp. Tomasu sambal
• 1 tsp. light soy sauce
• 1 tsp. lime juice
• 1 tbsp. sesame oil (Kadoya brand is very good)

Preparations

1. Make a bumbu by blending the galangal, kunyit, ginger, shallots, garlic, and 2 tablespoons of water in a tall measuring cup with an immersion blender until smooth.

2. Heat a large soup pot. Add 1 tablespoon of oil and stir-fry the bumbu over low heat until the liquid has evaporated and the bumbu is fragrant.

3. Add the chicken thighs along with the salam leaves, lime leaves, and lemongrass. Drain the rice and add it to the pot.

4. Add 1 liter of water, 1 teaspoon of salt, and the chicken stock (you can also add just water, in which case add 2 teaspoons of salt).

5. It may seem like too much water now, but that will be fine later. Let the mixture simmer uncovered over low heat for about 35 minutes.

6. Remove the chicken thighs from the pot. Remove the skin and bones and shred the meat.

7. Meanwhile, continue to cook the rice with the broth until you have a thick paste.

8. Mix the Tomasu sambal with the soy sauce, lime juice, and sesame oil.

9. Ladle the paste into bowls, arrange the shredded chicken on top, and garnish with bean sprouts, spring onions, fried shallots, and celery, if desired. Drizzle with the Tomasu dip and eat immediately.