Step 1

Wash and drain rice, then place in a pot along with daun salam, chicken stock, and salt. Bring to a boil, then lower to a simmer, cover, and cook until tender and thickened into a congee consistency.

Step 2

Heat 2 tablespoon of oil in a soup pot over medium high heat. Sauté spice paste, lemongrass, kaffir lime leaves, daun salam, and galangal until fragrant.

Step 3

Add chicken breast and cook until both sides are no longer pink. Then add chicken stock, salt, ground pepper, and sugar. Bring to a boil.

Step 4

Reduce heat to a simmer, cover the pot, and cook for about 20-30 minutes, or until the chicken is infused with the spiced broth.

Step 5

Remove the cooked chicken breasts from the broth and set aside until quite dry.

Step 6

Strain the broth to serve along the congee.

Step 7

Once the strained chicken breasts are quite dry, heat a bit of oil in a frying pan over medium heat, and fry until both sides are golden brown.

Step 8

Shred the fried chicken breast into thin pieces with a pair of forks (or hands but make sure they are cooled enough to handle!).

Step 9

Ladle congee into serving bowls, and serve along the strained chicken broth, the shredded fried chicken, and the assorted accompaniments.