Bubur Ayam - Chicken Congee
What can be better than a bowl of Indonesian bubur ayam in cold days? Piping hot chicken congee served with spiced chicken stock and fried chicken pieces.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 rice cooker cup (~ 150 gram or 3/4 regular cup) rice, Thai variety is highly preferred
- 2 Indonesian daun salam (Indonesian bay leaves) (optional)
- 7 cup chicken stock (or water)
- 1/2 teaspoon salt, or as necessary
- 1 lemongrass (Indonesian: sereh), bruised and knotted
- 2 kaffir lime leaves (Indonesian: daun jeruk)
- 2 Indonesian daun salam (Indonesian bay leaves) (optional)
- 1 inch galangal (Indonesian: lengkuas), bruised
- a pair of chicken breasts (either skinless boneless, or with boned in and skin intact)
- 4 cups chicken stock (or water)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground pepper, or to taste
- 1/2 teaspoon sugar, or to taste
- 80 gram shallot (Indonesian: bawang merah)
- 4 cloves garlic
- 4 toasted candlenuts (Indonesian: kemiri sangrai), or toasted macadamia nuts
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- cakwe (Chinese crullers), cut into small pieces
- prawn crackers/onion crackers (Indonesian: kerupuk udang/kerupuk bawang)
- fried shallots (Indonesian: bawang merah goreng)
- thinly sliced scallions
- thinly sliced cilantro leaves
- peanut chili sauce (Indonesian: sambal kacang)
- kecap manis (Indonesian sweet soy sauce)
Instructions
- 1
Congee
- 2
Wash and drain rice, then place in a pot along with daun salam, chicken stock, and salt. Bring to a boil, then lower to a simmer, cover, and cook until tender and thickened into a congee consistency.
- 3
Chicken broth
- 4
Heat 2 tablespoon of oil in a soup pot over medium high heat. Sauté spice paste, lemongrass, kaffir lime leaves, daun salam, and galangal until fragrant.
- 5
Add chicken breast and cook until both sides are no longer pink. Then add chicken stock, salt, ground pepper, and sugar. Bring to a boil.
- 6
Reduce heat to a simmer, cover the pot, and cook for about 20-30 minutes, or until the chicken is infused with the spiced broth.
- 7
Remove the cooked chicken breasts from the broth and set aside until quite dry.
- 8
Strain the broth to serve along the congee.
- 9
Fried chicken
- 10
Once the strained chicken breasts are quite dry, heat a bit of oil in a frying pan over medium heat, and fry until both sides are golden brown.
- 11
Shred the fried chicken breast into thin pieces with a pair of forks (or hands but make sure they are cooled enough to handle!).
- 12
To serve
- 13
Ladle congee into serving bowls, and serve along the strained chicken broth, the shredded fried chicken, and the assorted accompaniments.