Bubur Ayam Recipe: Indonesian Rice Porridge With Chicken
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
40 mins
-
Total Time
1 hr 10 mins
-
Servings
6 portions
-
Calories
665 kcal
-
Course
Brunch
-
Cuisine
Indonesian
Bubur Ayam Recipe: Indonesian Rice Porridge With Chicken
Description
The base of Bubur Ayam is a congee-style porridge prepared by boiling rice or leftover cooked rice with salam leaves, ginger, and lemongrass. This imparts a fragrant herbal note as the rice breaks down to a creamy consistency. Salt is added carefully to taste. Concurrently, a yellow sauce is prepared by pounding onions, garlic, ginger, and candlenuts into a paste, then frying it with turmeric powder, coriander, salt, and sugar to release deep aromas. Water is added to create a flavorful sauce.
Diced chicken is cooked with aromatics and peppercorns, providing protein and additional flavor. The assembled dish includes the thick porridge topped with yellow sauce, chicken, scallions, fried onions, and various condiments such as light and sweet soy sauce, chili sauce, and optional dried chili flakes. Traditional accompaniments like prawn crackers or potato crisps add contrasting crunch to the otherwise silky texture.
Bubur Ayam is flexible; different types of rice can be used, with substitutions available for salam leaves and candlenuts. Salt levels may be adjusted for preference. This porridge serves as a satisfying breakfast or light meal, and its combination of mild spices and fresh garnishes create a balanced, comforting flavor profile. The recipe's layering of textures and seasonings reflects classic Indonesian home cooking.
Ingredients
For making congee/ rice porridge:
- 1 cup rice see the note.
- 6 cups water
- 2 salam leaves see the note.
- ½ - inch ginger
- 1 lemongrass
- 1 ½ teaspoons salt see the note.
For making congee using leftover rice:
- 1 ½ cup cooked rice packed
- 5 cups water
- 2 salam leaves see the note.
- ½ - inch ginger
- 1 lemongrass
- 1 ½ teaspoons salt see the note.
For the yellow sauce:
- 1 onion finely chopped, small
- 4 garlic chopped.
- ½- inch ginger peeled and chopped.
- 5 candlenuts see the note, aka Kemiri
- ¼ teaspoon turmeric powder see the note.
- 1 teaspoon Coriander ground
- 1 lemongrass
- ½ teaspoon salt or according to taste.
- 1 teaspoon sugar
- 1 cup water
For the garnish:
- 300 chicken boneless
- ½ - inch ginger
- ½ teaspoon peppercorns
- ½ teaspoon salt
- ½ cup soy beans
- cooking oil
- 3 pieces cakwe
- 2 scallions also called green onions, spring onions
- prawn crackers see the note, or potato crisps
Spices and condiment:
- ground pepper either white pepper or black pepper
- dried red chili flakes optional
- light soy sauce
- Sweet soy sauce optional.
- chilli sauce optional, or sambal
- onion optional, fried
Instructions
For the congee:
- Place the rice/ cooked rice in a large pan with salam leaves, ginger, lemongrass, and water. Turn the heat on and boil the rice at medium-high heat.
- Once the water boils, add in the salt. Cook further and stir the rice every now and again.
- Turn the heat down when the rice is bubbling hot and continue simmering the rice porridge until you get a thick porridge. When the grains are fully cooked, keep stirring the congee until you get a nice creamy porridge. Set aside.
For the yellow sauce:
- Using a pestle and mortar, pound the onions, garlic, ginger and candlenuts until you get a smooth paste. You can also use a food processor to make this paste.
- Heat 2 tablespoons of oil in a saucepan, then add in onion mixture, turmeric powder, ground coriander, salt and sugar. Fry further until the mixture releases the aroma, then add the water in.
- Cook the sauce until it is bubbling. Check the taste, and set aside.
For the garnish:
- Cut the chicken into 1-inch cubes and boil them with ginger, peppercorns and salt until the poultry is fully cooked. Drain the chicken and deep fry until it looks lightly golden. Shred the fried chicken into slivers and set aside.
- Soak the soya beans for half an hour or so. Drain the water and deep fry the beans until they are lightly golden and crispy. Set aside.
- Slice the Cakwe and set aside.
- Slice the spring onions and set them aside.
Assemble the Bubur Ayam:
- Ladle out some rice porridge into a bowl.
- Put some light soy sauce and yellow sauce over the congee.
- Sprinkle some spring onions and fried onions (if using).
- Scatter some fried soya beans over the porridge.
- Add some Cakwe slices and shredded chicken.
- Enjoy your bubur ayam with some prawn crackers or Kerupuk, and chilli sauce.
Notes
- Use any type of rice; Basmati is common but long-grain, short-grain, or Thai rice work well.
- Substitute salam leaves with a combination of curry leaves and bay leaves if unavailable.
- Adjust salt initially, adding more to taste as the porridge cooks.
- Ready-made or homemade cakwe (fried dough sticks) complement the dish and can be served alongside.
- Candlenuts may be replaced with Macadamia nuts or omitted if unavailable.
- Fresh turmeric root can substitute turmeric powder, adding it to the onion paste.
- Serve with prawn crackers or potato crisps to add texture contrasts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6portions
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 665kcal | 33% |
| Carbohydrates | 63g | 21% |
| Protein | 32g | 64% |
| Fat | 33g | 51% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 23g | 135% |
| Cholesterol | 64mg | 21% |
| Sodium | 2420mg | 101% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
