Bubur Ayam -- Indonesian Chicken Porridge

If Rommegrot is the queen of porridge, this is the king. Rich, spiced, and savory, this symphony of flavors and textures. Full of fragrant spices and topped with all manner of savory toppings, this is an amazing expression of Indonesian cuisine.
This is a more typical Jakarta variant. There are, however, many other variants as well.
Recipe (Serves 2-4):
------------------------
(porridge)
1 cup rice, soaked overnight
1T salt
1 daun salam (can substitute bay leaf)
1/2 t dried stock
(broth)
300 g (12 oz) chicken meat, I used chicken breast (about 2 chicken breasts)
8 Indonesian or 2 European shallots
6 cloves garlic
2cm fresh turmeric root
2cm galangal
1/2 T coriander seed, crushed or fresh ground
1 stalk lemon grass
1 daun salam (can substitute bay leaf)
1 L (4 cups) water
(Sambal, optional)
Red chilis
salt
Garlic
(toppings -- any as desired)
Chicken from broth mixture
Peanuts or fried soybeans
Green Onions
Cha Kue (I have a video on that)
Hard boiled eggs
salty soy sauce
Sweed soy sace
krupuk/SE Asian crackers.
Boil rice with water, salt, stock, and daul salam/bay leaf.
While it is cooking, press the garlic, shallots, and turmeric through a garlic press or chop finely in a food processor. Cook these in a wok until fragrant. Add the chicken and briefly fry before adding water. Boil for a few minutes then remove chicken. Shred the chicken and set aside.
Once the porridge is well thickened, serve with broth, and top with chicken, and other topics ans you like. Enjoy!