BreakfastMain Course

Bubur Ayam

Name: Bubur Ayam
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 porsiyon
Cuisine: indonesian
Ingredients: 150 g jasmine rice rinsed; 300 g chicken breast skinless, boneless; 1,5 l chicken broth; 2 adet ginger sliced; 2 adet bay leaf; 0,5 çay kaşığı salt; 0,25 çay kaşığı white pepper ground; 3 diş garlic minced; 2 adet shallot chopped; 1 çay kaşığı turmeric ground; 1 çay kaşığı coriander ground; 2 adet candlenut toasted (isteğe bağlı); 20 g lemongrass bruised; 2 adet lime leaf; 2 yemek kaşığı vegetable oil; 2 yemek kaşığı fried shallot; 2 yemek kaşığı celery chopped; 2 yemek kaşığı scallion chopped; 2 yemek kaşığı soy sauce; 1 adet 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 tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 20 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 408 kcal

Alerjen bilgisi: kereviz, gluten, kuruyemişler, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

porridge

150 gjasmine rice, rinsed
1,5 lchicken broth
2 adetginger, sliced
2 adetbay leaf
0,5 çay kaşığısalt
0,25 çay kaşığıwhite pepper, ground

chicken

300 gchicken breast, skinless, boneless

spiced broth

3 dişgarlic, minced
2 adetshallot, chopped
1 çay kaşığıturmeric, ground
1 çay kaşığıcoriander, ground
2 adetcandlenut, toasted(isteğe bağlı)
20 glemongrass, bruised
2 adetlime leaf
2 yemek kaşığıvegetable oil

garnish

2 yemek kaşığıfried shallot
2 yemek kaşığıcelery, chopped
2 yemek kaşığıscallion, chopped
2 yemek kaşığısoy sauce
1 adetlime, wedges

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

70%Puan

Kalori: 407,8kcal
Protein: 31,6g
Karbonhidrat: 42,8g
Yağ: 12,1g
Lif: 1,9g
Şeker: 2,6g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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