Bubur Ayam

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1. 1Step 1: In a large pot, bring 9 cups chicken stock and rice to a boil.
2. 2Step 2: When the rice is boiling, turn the heat down to medium low. Place the lid on the pot, tilting it to allow steam to escape.
3. 3Step 3: Cook on medium low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge (1 1/2 hours).
4. 4Step 4: About 30 minutes before the rice is ready, in a saute pot add the shredded chicken and the remaining cup of chicken stock and bring to a simmer.
5. 5Step 5: When ready to serve, ladle rice porridge into bowl and top with 1/8th shredded chicken and your choice of green onions, french-fried onions, ginger slices and fresh chilies.