1 piece cakwe (yóutiáo or fried Chinese breadstick that looks like a churros)
3 sheets of wonton pastry, cut into strips then fry
2 stems cilantro, pick off the leaves and discard the stems
8 green bird’s eye chilies, chop finely
1 tablespoon salty soy sauce
2 tablespoons water
Chicken porridge is best eaten warm because it becomes watery and is not as tasty when it’s cold.
Boil the chicken with one slice of the ginger and salt. Retain the broth (about 6 glasses) to cook the rice later. Remove the chicken bone and shred the meat or cut it into bite size pieces as you like.
Combine the rice with the broth, add the remaining sliced ginger and mix well. Bring to a boil and cook until the rice becomes a thick porridge.
Add sesame oil and salty soy sauce to the chicken and mix well. Set aside.
Sambal: mix the chilies well into the salty soy sauce and water. Set aside.
Serve the warm chicken porridge in a bowl, adding the chicken and condiments. Serve with the sambal.