BreakfastMain Course

Bubur Ayam

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

En original opskrift af Forkin

Tid i alt: 1 t. 20 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 408 kcal

Allergenoplysninger: kan indeholde selleri, gluten, nødder, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

porridge

150 gjasmine rice, rinsed
1,5 lchicken broth
2 stk.ginger, sliced
2 stk.bay leaf
0,5 tsk.salt
0,25 tsk.white pepper, ground

chicken

300 gchicken breast, skinless, boneless

spiced broth

3 fedgarlic, minced
2 stk.shallot, chopped
1 tsk.turmeric, ground
1 tsk.coriander, ground
2 stk.candlenut, toasted(valgfrit)
20 glemongrass, bruised
2 stk.lime leaf
2 spsk.vegetable oil

garnish

2 spsk.fried shallot
2 spsk.celery, chopped
2 spsk.scallion, chopped
2 spsk.soy sauce
1 stk.lime, wedges

Udstyr

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

Fremgangsmåde

Trin for trin

1
Combine the jasmine rice, chicken broth, sliced ginger, bay leaves, salt, and white pepper in a large pot.
Ca. 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.
Ca. 50 min.
Kokkens note: 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.
Ca. 10 min.
Kokkens note: Add a tablespoon of water if needed to help blend the spices.
4
Heat the vegetable oil in a separate saucepan over medium heat.
Ca. 1 min.
5
Add the spice paste and sauté for 5-7 minutes until fragrant and the oil separates.
Ca. 7 min.
Kokkens note: 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.
Ca. 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.
Ca. 20 min.
Kokkens note: 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.
Ca. 5 min.
9
Shred the chicken using two forks or your fingers.
Ca. 5 min.
10
To serve, ladle the hot rice porridge into bowls.
Ca. 1 min.
11
Top generously with shredded chicken.
Ca. 1 min.
12
Pour a spoonful of the spiced broth over the chicken and porridge.
Ca. 1 min.
13
Garnish with fried shallots, chopped celery, chopped scallions, a drizzle of soy sauce, and a lime wedge.
Ca. 2 min.
Kokkens note: Adjust garnishes to personal preference.

Pr. portion

Næringsindhold

70%Score

Kalorier: 407,8kcal
Protein: 31,6g
Kulhydrat: 42,8g
Fedt: 12,1g
Kostfibre: 1,9g
Sukker: 2,6g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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