Regularly loosen from the floor
The more the rice breaks, the easier the starch starts to set. In the last half hour, stir more often with a flat wooden spoon.
Indonesian Recipe
Bubur ayam – Indonesian chicken rice porridge
Rice simmer in homemade chicken stock until the grains break completely and a creamy consistency is achieved, and the toppings are added just before eating.
Total time
1 hr 40 min
Calories
460 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Creamy chicken rice porridge with hearty toppings
Bubur Ayam is often eaten for breakfast in Indonesia, but it is also a mild lunch. It is not intended to remain grainy, but to break down almost completely, and requires a lot of broth and regular stirring. Juicy chicken, sweet soy sauce, celery leaves and roasted shallots give each portion its 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, pulled chicken, spring onions, kecap manis and crispy toppings.
Ingredients
6 servings
Method
-
1
Cook chicken broth
Bring the chicken to the boil slowly with water, ginger, lemongrass, kaffir lime leaves and a teaspoon of salt. Skim off the foam and cook gently for 35 minutes.
-
2
Remove chicken
Lift meat out of the stock and let cool slightly. Pour the stock through a fine sieve and measure 1.8 litres; add hot water if necessary.
-
3
Cook rice until creamy
Bring the rinsed rice to the boil with the stock. Simmer over a low heat for 45 to 55 minutes, stirring regularly, until the grains almost completely break up.
-
4
Roast garlic
Heat oil in a small frying pan and fry garlic over medium heat until golden. Add velvet oil to the rice puree and stir in white pepper.
-
5
Plucking chicken
Remove meat from bones and cartilage and pluck into fine pieces with two forks. Fold in a few tablespoons of hot broth or rice puree to keep it juicy.
-
6
Adjust consistency
Season Bubur with the remaining salt. If it is too thick, stir in hot water; it should flow softly from the spoon and thicken again when it cools.
-
7
Cover bowls individually
Spread rice puree on shells. Add chicken, Kecap Manis, spring onions, celery leaves, roasted shallots, egg and roasted soybeans and serve with lime.
Kitchen know-how
Tips for Bubur ayam – Indonesian chicken rice porridge
Toppings last complement
Roasted shallots and soybeans quickly lose their bite in hot rice porridge. Cover each portion just before eating.
Variations
How to adapt this recipe
Season a little stock with turmeric, coriander, garlic and kemirin nut and boil it down separately. Spoon one spoon over the chicken per dish.
Cook 600 g of cold cooked rice with 1.4 litres of stock until soft, about 35 minutes. Mash the grains with a spoon and add the liquid as needed.
Nutrition per serving
460kcal
55.0 gCarbohydrates
32.0 gProtein
13.0 gFat
Values are estimates 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 long grain white rice works well. It is essential to have enough liquid and cook for a long time until the grains break down.
Use low heat, stir regularly and add a little hot water early if necessary.
The rice porridge should run hot from the spoon until creamy. If standing, it thickens considerably, so set it slightly looser before serving.
Yes. It is very firm. Stir in portions of water or stock during slow heating and always add fresh toppings.
Plucked chicken, spring onions, celery leaves, roasted shallots, kecap manis, egg, sambal and crispy soybeans are common companions.
Keep cooking