Bubur ayam
Bubur ayam, from above
Non vegJava

Bubur ayam

Indonesian chicken rice porridge loaded with toppings, sweet soy and crisp shallots. Stir or don't stir?

60 minTime
27 gProtein each
mildSpice
To stir or not to stir2 chapters · 1 min read

Make it your way

Grandma's wayJavanese chicken rice porridge with kecap manis, fried shallots and sambal.
The original
435kcalsame
27 gproteinsame
1 gfibresame
60minutessame

Bubur ayam.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rice¾ cup
Chicken, boneless300 g, breast or thigh
Water6 cups
Ginger1 thumb, sliced
Garlic3 cloves
Bay leaf (indian bay leaf)2, or salam leaves
Lemongrass1 stalk, bruised
Saltto taste
White pepper½ tsp
Kecap manis2 tbsp
Soy sauce2 tsp
Shallots6, thinly sliced
Cooking oil (vegetable oil)for frying shallots
Celery2 tbsp leaves, chopped
Spring onion (green onion, scallion)2, sliced
Egg4, boiled
Red chilli saucesambal, to serve

Method

4 steps
  1. 1Simmer the chicken with ginger, garlic, bay leaves, lemongrass, salt and the water for 20 minutes. Lift out the chicken and shred it.
  2. 2Add the rinsed rice to the broth and simmer 35 to 40 minutes, stirring often, until thick and creamy.
  3. 3Meanwhile fry the shallots in oil until deep golden and crisp. Drain.
  4. 4Season the porridge with white pepper. Ladle into bowls and top with chicken, kecap manis, soy, shallots, celery, spring onion, egg halves and sambal.
Serve it like this

Ladle into deep bowls and arrange toppings in neat piles on top. Sambal, kecap manis and crackers alongside for everyone to add.

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Make it a meal

What goes with Bubur ayam: a bread or rice, a side, something to drink and something sweet.

With a main Chicken satay skewers50 min
On the side Sambal terasi25 min
On the side Tempe orek30 min
A little snack Sate ayam50 min
To drink South Indian filter coffee20 min
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