Preheat oil in a large pot. Add cooking oil. Stir fry the grind ingredients until fragrant, about 3 minutes. Add the herbs and spices and continue to stir fry for another minute. Add the chicken and chicken stock. Bring to a boil and then lower the heat to let it simmer until the chicken is cooked through
Prepare kuah kuning with Instant Pot pressure cooker:
Press saute on instant pot. When it's hot, add cooking oil. Stir fry the grind ingredients until fragrant, about 3 minutes. Add the herbs and spices and continue to stir fry for another minute. Add the chicken and chicken stock. Close the lid and turn the steam release valve to sealing. Press pressure cooker and pressure cook on high for 10 minutes. Release pressure immediately after
Shred the chicken and strain the stock:
Remove the chicken from the stock. You can briefly pan fry the chicken until golden brown if you like. I didn't fry the chicken. While cool enough to handle, shred the chicken meat
Have a taste on the kuah kuning. Add more salt to your taste. Strain the chicken stock (kuah kuning) and discard the solid. To be served on the side with the bubur ayam later
Cook the rice porridge:
Rinse the rice briefly in a clean water. Drain off water
Bring chicken stock to a boil. Add in the rice, bay leaves and salt. Cook until the rice is soft and thicken to the consistency you like, about 20-30 minutes. If it's too thick, you can always thin the porridge with more stock or water
Serving suggestion:
Ladle the rice porridge into a serving bowl. Topped with shredded chicken, kuah kuning on the side and the rest of the toppings on the side
When ready to eat, pour the kuah kuning over the rice porridge