Authentic Bubur ayam Recipe
Java, Indonesia
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Introduction & history
Bubur ayam is an Indonesian dish that consists of rice porridge (bubur) served with shredded chicken (ayam) and various toppings. It's a popular breakfast or comfort food choice in Indonesia and is often sold by street vendors or in traditional Indonesian eateries. The rice porridge is typically cooked in chicken broth until it has a creamy consistency and is seasoned with spices such as ginger, garlic, and sometimes pandan leaves. The shredded chicken is usually seasoned with a blend of spices and cooked separately before being added to the porridge. Bubur ayam is typically served with a variety of toppings, which can vary based on personal preference or regional variations. Common toppings include fried soybeans, chopped green onions, prawn crackers (krupuk), hard-boiled eggs, and fried dough cakwe. Additionally, the porridge is commonly poured over with salty or sweet soy sauce or yellow chicken broth. A spicy chili sauce like sambal is sometimes used, although bubur ayam is not ... Read more
Serve With
Bubur Ayam
PREP 20min
COOK 1h
READY IN 1h 20min
The recipe shows the simplest bubur ayam preparation. The rice is cooked in water and chicken broth, salt, pepper, and coconut milk. The finished porridge is topped with shredded chicken and other usual toppings, such as fried soybeans, prawn crackers, cakwe pieces, and many more.
Ingredients
1 cup (200g) rice
1 L (4 cups) chicken stock
2 L (8 cups) water
4 bay leaves
1 piece of boiled chicken breast, shredded
1 tsp ground pepper
1.5 tsp salt
30 ml (1 oz) coconut milk
1/2 tsp stock powder
TOPPINGS
fried soybeans
spring onions, sliced
prawn crackers
boiled eggs
cengek chili sauce
cakwe pieces
soy sauce
Preparation
In a pot, bring 1 liter (4 cups) of water to a boil along with bay leaves. Add rice and simmer over medium heat until the rice becomes soft.
If the water level decreases, add the stock water and continue simmering until the rice turns into a porridge consistency, stirring occasionally.
Season with salt, stock powder, pepper, and coconut milk. Stir well.
If the porridge is still too firm, add the remaining 1 liter (4 cups) of water until the desired consistency is reached, stirring continuously to prevent burning.
Once the porridge reaches the desired softness, turn off the heat.
Serve topped with shredded chicken and other usual toppings.
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