Bubur Ayam
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.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 408 kcal
Allergen information: may contain celery, gluten, nuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
porridge
- 150 gjasmine rice, rinsed
- 1.5 lchicken broth
- 2 pcsginger, sliced
- 2 pcsbay leaf
- 0.5 tspsalt
- 0.25 tspwhite pepper, ground
chicken
- 300 gchicken breast, skinless, boneless
spiced broth
- 3 clovegarlic, minced
- 2 pcsshallot, chopped
- 1 tspturmeric, ground
- 1 tspcoriander, ground
- 2 pcscandlenut, toasted(optional)
- 20 glemongrass, bruised
- 2 pcslime leaf
- 2 tbspvegetable oil
garnish
- 2 tbspfried shallot
- 2 tbspcelery, chopped
- 2 tbspscallion, chopped
- 2 tbspsoy sauce
- 1 pcslime, wedges
Equipment
forks · saucepan · blender · large pot · cutting board · knife
The method
Step by step
- 1
Combine the jasmine rice, chicken broth, sliced ginger, bay leaves, salt, and white pepper in a large pot.
About 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.
About 50 min
Cook’s note: 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.
About 10 min
Cook’s note: Add a tablespoon of water if needed to help blend the spices.
- 4
Heat the vegetable oil in a separate saucepan over medium heat.
About 1 min
- 5
Add the spice paste and sauté for 5-7 minutes until fragrant and the oil separates.
About 7 min
Cook’s note: 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.
About 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.
About 20 min
Cook’s note: 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.
About 5 min
- 9
Shred the chicken using two forks or your fingers.
About 5 min
- 10
To serve, ladle the hot rice porridge into bowls.
About 1 min
- 11
Top generously with shredded chicken.
About 1 min
- 12
Pour a spoonful of the spiced broth over the chicken and porridge.
About 1 min
- 13
Garnish with fried shallots, chopped celery, chopped scallions, a drizzle of soy sauce, and a lime wedge.
About 2 min
Cook’s note: Adjust garnishes to personal preference.
Per serving
Nutrition
- Calories
- 407.8kcal
- Protein
- 31.6g
- Carbs
- 42.8g
- Fat
- 12.1g
- Fibre
- 1.9g
- Sugar
- 2.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover bubur ayam and its components separately in airtight containers in the refrigerator.
Gently reheat the porridge on the stovetop with a little water or broth, and warm the chicken and spiced broth separately before combining.
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