BreakfastMain Course

Bubur Ayam

Name: Bubur Ayam
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 150 g jasmine rice rinsed; 300 g chicken breast skinless, boneless; 1.5 l chicken broth; 2 pcs ginger sliced; 2 pcs bay leaf; 0.5 tsp salt; 0.25 tsp white pepper ground; 3 clove garlic minced; 2 pcs shallot chopped; 1 tsp turmeric ground; 1 tsp coriander ground; 2 pcs candlenut toasted (optional); 20 g lemongrass bruised; 2 pcs lime leaf; 2 tbsp vegetable oil; 2 tbsp fried shallot; 2 tbsp celery chopped; 2 tbsp scallion chopped; 2 tbsp soy sauce; 1 pcs 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.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 4
Difficulty: Medium
Per serving: 408 kcal

Allergen information: may contain celery, gluten, nuts, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

porridge

150 gjasmine rice, rinsed
1.5 lchicken broth
2 pcsginger, sliced
2 pcsbay leaf
0.5 tspsalt
0.25 tspwhite pepper, ground

chicken

300 gchicken breast, skinless, boneless

spiced broth

3 clovegarlic, minced
2 pcsshallot, chopped
1 tspturmeric, ground
1 tspcoriander, ground
2 pcscandlenut, toasted(optional)
20 glemongrass, bruised
2 pcslime leaf
2 tbspvegetable oil

garnish

2 tbspfried shallot
2 tbspcelery, chopped
2 tbspscallion, chopped
2 tbspsoy sauce
1 pcslime, wedges

Equipment

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

The method

Step by step

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

Per serving

Nutrition

70%Score

Calories: 407.8kcal
Protein: 31.6g
Carbs: 42.8g
Fat: 12.1g
Fibre: 1.9g
Sugar: 2.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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