BreakfastMain Course

Bubur Ayam

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

Een origineel recept van Forkin

Totale tijd: 1 uur 20 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 408 kcal

Allergeneninformatie: kan selderij, gluten, noten en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

porridge

150 gjasmine rice, rinsed
1,5 lchicken broth
2 stginger, sliced
2 stbay leaf
0,5 tlsalt
0,25 tlwhite pepper, ground

chicken

300 gchicken breast, skinless, boneless

spiced broth

3 teentjegarlic, minced
2 stshallot, chopped
1 tlturmeric, ground
1 tlcoriander, ground
2 stcandlenut, toasted(optioneel)
20 glemongrass, bruised
2 stlime leaf
2 elvegetable oil

garnish

2 elfried shallot
2 elcelery, chopped
2 elscallion, chopped
2 elsoy sauce
1 stlime, wedges

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

70%Score

Calorieën: 407,8kcal
Eiwit: 31,6g
Koolhydraten: 42,8g
Vet: 12,1g
Vezels: 1,9g
Suiker: 2,6g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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