Bubur Ayam Recipe: Indonesian Rice Porridge With Chicken
Bubur Ayam is one of the most sought-after street foods and a comforting food to enjoy for breakfast. The soft rice congee with a delicate herb fragrance pairs well with a flavorsome spiced yellow sauce, soy sauce, and chili sauce.
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup rice (see the note.)
- 6 cups water.
- 2 salam leaves (see the note.)
- ½ - inch ginger.
- 1 lemongrass.
- 1 ½ teaspoons salt (see the note.)
- 1 ½ cup packed cooked rice.
- 5 cups water.
- 2 salam leaves (see the note.)
- ½ - inch ginger.
- 1 lemongrass.
- 1 ½ teaspoons salt (see the note.)
- 1 small onion (finely chopped.)
- 4 garlic (chopped.)
- ½- inch ginger (peeled and chopped.)
- 5 Kemiri/ candlenuts (see the note.)
- ¼ teaspoon turmeric powder (see the note.)
- 1 teaspoon ground coriander.
- 1 lemongrass.
- ½ teaspoon salt (or according to taste.)
- 1 teaspoon sugar.
- 1 cup water.
- 300 boneless chicken.
- ½ - inch ginger.
- ½ teaspoon peppercorns.
- ½ teaspoon salt.
- ½ cup soya beans.
- Cooking oil.
- 3 pieces Cakwe.
- 2 scallions/ green onions/ spring onions
- Prawn crackers or potato crisps (see the note.)
- Ground pepper. (either white pepper or black pepper.)
- Dried red chilli flakes (optional.)
- Light soy sauce.
- Sweet soy sauce (optional.)
- Chilli sauce/ sambal (optional.)
- Fried onions (optional.)
Instructions
- 1
For the congee:
- 2
Place the rice/ cooked rice in a large pan with salam leaves, ginger, lemongrass, and water. Turn the heat on and boil the rice at medium-high heat.
- 3
Once the water boils, add in the salt. Cook further and stir the rice every now and again.
- 4
Turn the heat down when the rice is bubbling hot and continue simmering the rice porridge until you get a thick porridge. When the grains are fully cooked, keep stirring the congee until you get a nice creamy porridge. Set aside.
- 5
For the yellow sauce:
- 6
Using a pestle and mortar, pound the onions, garlic, ginger and candlenuts until you get a smooth paste. You can also use a food processor to make this paste.
- 7
Heat 2 tablespoons of oil in a saucepan, then add in onion mixture, turmeric powder, ground coriander, salt and sugar. Fry further until the mixture releases the aroma, then add the water in.
- 8
Cook the sauce until it is bubbling. Check the taste, and set aside.
- 9
For the garnish:
- 10
Cut the chicken into 1-inch cubes and boil them with ginger, peppercorns and salt until the poultry is fully cooked. Drain the chicken and deep fry until it looks lightly golden. Shred the fried chicken into slivers and set aside.
- 11
Soak the soya beans for half an hour or so. Drain the water and deep fry the beans until they are lightly golden and crispy. Set aside.
- 12
Slice the Cakwe and set aside.
- 13
Slice the spring onions and set them aside.
- 14
Assemble the Bubur Ayam:
- 15
Ladle out some rice porridge into a bowl.
- 16
Put some light soy sauce and yellow sauce over the congee.
- 17
Sprinkle some spring onions and fried onions (if using).
- 18
Scatter some fried soya beans over the porridge.
- 19
Add some Cakwe slices and shredded chicken.
- 20
Enjoy your bubur ayam with some prawn crackers or Kerupuk, and chilli sauce.