Indonesian Chicken Congee, Bubur Ayam, with Homemade Spring Onion Pancake.

I can't wait until Winter is over!! It's cold and rainy in Melbourne this weekend, so Bubur Ayam is our go to meal for this kind of weather. Bubur amAyam is Indonesian version of Congee. This particular one is a cut down version (Covid-19 Lockdown version) of the actual thing. 

The original version has lots of yummy condiments that always makes me drool just thinking about it. 

For today though, I decided to defeat my demon and try to work with dough (aarrgghh...). Found this recipe for Spring Onion Pancake and decided to give it a go. 

This is the clear chicken stock and the shredded chicken breast that I prepared yesterday as part of our weekly meal prep.

I use half a cup of white rice and simmer it in rolling boiling water and the added stock until they soften. I didn't put the shredded chicken until the last 5 minutes or so of the cooking process to keep them tender.

The Spring Onion Pancake is a pleasantly surprising success despite my doubt of my skill. It's a great replacement of Chinese Crullers which is our favourite but requires deep frying process.

I'm saving this awesome recipe for next time.