BreakfastMain Course

Bubur Ayam

Name: Bubur Ayam
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 racions
Cuisine: indonesian
Ingredients: 150 g jasmine rice rinsed; 300 g chicken breast skinless, boneless; 1,5 l chicken broth; 2 u ginger sliced; 2 u bay leaf; 0,5 ct salt; 0,25 ct white pepper ground; 3 gra garlic minced; 2 u shallot chopped; 1 ct turmeric ground; 1 ct coriander ground; 2 u candlenut toasted (opcional); 20 g lemongrass bruised; 2 u lime leaf; 2 cs vegetable oil; 2 cs fried shallot; 2 cs celery chopped; 2 cs scallion chopped; 2 cs soy sauce; 1 u lime wedges

Bubur Ayam is a comforting Indonesian chicken porridge, perfect for breakfast. This savory dish features tender rice porridge topped with shredded chicken, a flavorful broth, and a variety of fresh garnishes.

Una recepta original de Forkin

Temps total: 1 h 20 min
Racions: 4
Dificultat: Mitjana
Per ració: 408 kcal

Informació sobre al·lèrgens: pot contenir api, gluten, fruita seca i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

porridge

150 gjasmine rice, rinsed
1,5 lchicken broth
2 uginger, sliced
2 ubay leaf
0,5 ctsalt
0,25 ctwhite pepper, ground

chicken

300 gchicken breast, skinless, boneless

spiced broth

3 gragarlic, minced
2 ushallot, chopped
1 ctturmeric, ground
1 ctcoriander, ground
2 ucandlenut, toasted(opcional)
20 glemongrass, bruised
2 ulime leaf
2 csvegetable oil

garnish

2 csfried shallot
2 cscelery, chopped
2 csscallion, chopped
2 cssoy sauce
1 ulime, wedges

Estris

forks · saucepan · blender · large pot · cutting board · knife

Elaboració

Pas a pas

1
Combine the jasmine rice, chicken broth, sliced ginger, bay leaves, salt, and white pepper in a large pot.
Uns 5 min
2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, until the rice breaks down into a thick porridge, about 45-50 minutes.
Uns 50 min
Nota de cuina: Stir frequently during the last 15 minutes to prevent sticking.
3
While the porridge cooks, prepare the spiced broth. Blend the garlic, shallots, ground turmeric, ground coriander, and toasted candlenuts (if using) into a smooth paste.
Uns 10 min
Nota de cuina: Add a tablespoon of water if needed to help blend the spices.
4
Heat the vegetable oil in a separate saucepan over medium heat.
Uns 1 min
5
Add the spice paste and sauté for 5-7 minutes until fragrant and the oil separates.
Uns 7 min
Nota de cuina: Cook thoroughly to ensure the raw taste of the spices is gone.
6
Add the chicken breast, bruised lemongrass, and lime leaves to the saucepan with the spice paste.
Uns 1 min
7
Pour in enough water to just cover the chicken, then bring to a simmer and cook until the chicken is tender, about 15-20 minutes.
Uns 20 min
Nota de cuina: Do not boil rapidly, a gentle simmer is best for tender chicken.
8
Remove the cooked chicken from the spiced broth and let it cool slightly.
Uns 5 min
9
Shred the chicken using two forks or your fingers.
Uns 5 min
10
To serve, ladle the hot rice porridge into bowls.
Uns 1 min
11
Top generously with shredded chicken.
Uns 1 min
12
Pour a spoonful of the spiced broth over the chicken and porridge.
Uns 1 min
13
Garnish with fried shallots, chopped celery, chopped scallions, a drizzle of soy sauce, and a lime wedge.
Uns 2 min
Nota de cuina: Adjust garnishes to personal preference.

Per ració

Nutrició

70%Puntuació

Calories: 407,8kcal
Proteïnes: 31,6g
Hidrats de carboni: 42,8g
Greixos: 12,1g
Fibra: 1,9g
Sucre: 2,6g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover bubur ayam and its components separately in airtight containers in the refrigerator.

Com reescalfar-ho

Gently reheat the porridge on the stovetop with a little water or broth, and warm the chicken and spiced broth separately before combining.