Detach regularly from the ground
The stronger the rice breaks, the easier the starch starts. In the last half hour, stir more frequently with a flat wooden spoon.
Indonesian Recipe
Bubur ayam – Indonesian chicken rice porridge
Rice cooks in self-arranged chicken broth until the grains break down completely and a creamy consistency develops. The toppings are added just before the meal.
Total time
1 hr 40 min
Calories
460 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Creamy chicken rice with hearty toppings
Bubur Ayam is often eaten for breakfast in Indonesia, but is also a mild lunch. The rice should not remain grainy, but almost completely disintegrate. For this, it needs a lot of broth and regular stirring. Juicy chicken, sweet soy sauce, celery leaves and roast schalots give each serving their own contrast.
Breakfast
Lunch
Meat
Rice
Recipe
Bubur ayam – Indonesian chicken rice porridge
Bubur Ayam is a hearty Indonesian rice porridge with aromatic chicken broth, plucked chicken, spring onions, kecap manis and crispy toppings.
Ingredients
6 servings
Method
-
1
Cook chicken broth
Boil chicken with water, ginger, lemongrass, makrut lime leaves and a teaspoon of salt slowly. Drain foam and cook gently for 35 minutes.
-
2
Take out chicken
Lift meat from the broth and let it cool slightly. Pour the broth through a fine sieve and measure 1.8 litres; if necessary add hot water.
-
3
Cook rice creamy
Boil rinsed rice with the broth. Simmer open for 45 to 55 minutes in a small heat and stir regularly until the grains decay almost completely.
-
4
Roast garlic
Heat oil in a small pan and fry garlic over medium heat golden yellow. Add velvet oil to the rice porridge and stir in white pepper.
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5
Chopping chicken
Dissolve meat from bones and cartilage and pluck it into fine pieces with two forks. Add some tablespoons of hot broth or rice porridge to keep it juicy.
-
6
Set consistency
Season bubur with the rest of the salt. If it is too thick, stir in hot water; it should flow softly from the spoon and still thicken when it cools.
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7
Individually cover shells
Spread rice porridge over shells. Add chicken, kecap manis, spring onions, celery leaves, toasted pods, egg and roasted soybeans and add lime.
Kitchen know-how
Tips for Bubur ayam – Indonesian chicken rice porridge
Toppings last complement
Roast shalottes and soybeans quickly lose their bite in hot rice porridge. Place each portion just before eating.
Variations
How to adapt this recipe
Season some broth with turmeric, coriander, garlic and kemirinus and cook separately. Put a spoon over the chicken per bowl.
Cook 600 g of cold boiled rice with 1.4 liters of broth for about 35 minutes. Smash the grains with the spoon and add liquid as needed.
Nutrition per serving
460kcal
55.0 gCarbohydrates
32.0 gProtein
13.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Bubur ayam – Indonesian chicken rice porridge
Jasmine rice or other white long grain rice works well. Enough liquid and long cooking are crucial until the grains decay.
Use low heat, stir regularly and, if necessary, add some hot water early on.
The rice porridge is supposed to run creamy from the spoon. When standing, it thickens strongly, so before serving, it is better to adjust slightly more loosely.
Yes. It is cooled very hard. Stir in portions of water or broth with slow heating and always add fresh toppings.
Plucked chicken, spring onions, celery leaves, toasted scallots, kecap manis, egg, sambal and crispy soybeans are common companions.
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