BreakfastMain Course

Bubur Ayam

Name: Bubur Ayam
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 porsjoner
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 ts salt; 0,25 ts white pepper ground; 3 fedd garlic minced; 2 stk. shallot chopped; 1 ts turmeric ground; 1 ts coriander ground; 2 stk. candlenut toasted (valgfritt); 20 g lemongrass bruised; 2 stk. lime leaf; 2 ss vegetable oil; 2 ss fried shallot; 2 ss celery chopped; 2 ss scallion chopped; 2 ss 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 oppskrift av Forkin

Total tid: 1 t 20 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 408 kcal

Allergeninformasjon: kan inneholde selleri, gluten, nøtter, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

porridge

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

chicken

300 gchicken breast, skinless, boneless

spiced broth

3 feddgarlic, minced
2 stk.shallot, chopped
1 tsturmeric, ground
1 tscoriander, ground
2 stk.candlenut, toasted(valgfritt)
20 glemongrass, bruised
2 stk.lime leaf
2 ssvegetable oil

garnish

2 ssfried shallot
2 sscelery, chopped
2 ssscallion, chopped
2 sssoy sauce
1 stk.lime, wedges

Utstyr

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

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

70%Poengsum

Kalorier: 407,8kcal
Protein: 31,6g
Karbohydrater: 42,8g
Fett: 12,1g
Fiber: 1,9g
Sukker: 2,6g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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