Bubur Ayam Betawi Kuah Kuning (Jakarta Chicken Rice Porridge)
Learn how to make a comforting bowl of Jakarta-style chicken porridge (bubur ayam) served with aromatic chicken broth and arrays of toppings.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 gr jasmine rice
- 2 bay leaves
- 1000 ml chicken stock
- 1 Tbsp Better-than bouillon (or use 1 cube of chicken bouillon)
- 1/2 tsp salt
- 3 lbs boneless skinless chicken thighs or breast (or any parts you like)
- 1 Tbsp cooking oil
- 1000 ml water
- Salt to taste
- 2 stalks lemongrass
- 4 kaffir lime leaves
- 4 bay leaves
- 1 tsp coriander powder
- 1 Tbsp galangal powder
- 1 Tbsp turmeric powder
- 8 shallots (or use 1 small onion)
- 5 cloves garlic
- 5 candlenuts (roasted, can omit or use macadamia nuts)
- Fried soy bean nuts
- Bawang goreng
- Tapioca crackers
- green onion (finely chopped)
- Celery leaves (daun seledri) (finely chopped)
- Fried Chinese dough (you tiau)
- Red Thai chili (finely chopped)
- Kecap manis
Instructions
- 1
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
- 2
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
- 3
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
- 4
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
- 5
Rinse the rice briefly in a clean water. Drain off water
- 6
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
- 7
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
- 8
When ready to eat, pour the kuah kuning over the rice porridge