BreakfastMain Course

Bubur Ayam

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

Forkinによるオリジナルレシピ

合計時間: 1 時間 20 分
人数: 4
難易度: 普通
1人分: 408 kcal

アレルゲン情報： セロリ、グルテン、ナッツ類、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

porridge

150 gjasmine rice, rinsed
1.5 lchicken broth
2 個ginger, sliced
2 個bay leaf
0.5 小さじsalt
0.25 小さじwhite pepper, ground

chicken

300 gchicken breast, skinless, boneless

spiced broth

3 片garlic, minced
2 個shallot, chopped
1 小さじturmeric, ground
1 小さじcoriander, ground
2 個candlenut, toasted(お好みで)
20 glemongrass, bruised
2 個lime leaf
2 大さじvegetable oil

garnish

2 大さじfried shallot
2 大さじcelery, chopped
2 大さじscallion, chopped
2 大さじsoy sauce
1 個lime, wedges

調理器具

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

作り方

手順

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

1人分

栄養情報

70%スコア

カロリー: 407.8kcal
たんぱく質: 31.6g
炭水化物: 42.8g
脂質: 12.1g
食物繊維: 1.9g
糖類: 2.6g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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