In Malaysia's capital of Kuala Lumpur, breakfast at McDonald's includes the Bubur Ayam McD. In Singapore, it's called Chicken SingaPorridge, so you start to get the picture. You'll get a cup of porridge with bits of chicken, ginger, onion, shallots and chili peppers.
Porridge isn't soup, but rather sodden rice. Malaysians buy their version from food carts or hawker centers, where vendors sell just that dish. While the McDonald's adaptation is heavy on the rice, the Malaysian version comes in generous layers, with the soft rice boiled in chicken or seafood broth on the bottom and sauces, chopped vegetables and shredded chicken added on top.
Eating it is like an excavation, which you perform using your hands, a spoon or chopsticks, depending on which vendor you visit. In McDonald's, they'll probably give you a spork, but that'll do.
Speaking of chicken, we bet you've never eaten your chicken in the way we'll talk about next, unless you're from Singapore.