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How to serve Indonesian chicken rice porridge
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Bubur Ayam (Chicken Rice Porridge)
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
A traditional dairy-free and gluten-free Indonesian chicken rice porridge served with aromatic broth, omelet and shrimp cracker.
Course: Main Course
Cuisine: Indonesian
Servings: 4
Author: Ina Wrobel
Ingredients
For the rice porridge
  • 1 cup rice ( I use jasmine rice)
  • 6 cups water or chicken broth
  • 1 stalk lemongrass
  • 1 clove garlic, chopped
  • 1 shallot, chopped
  • 1 boneless skinless chicken thigh
  • 1 tsp salt
  • 3 bay leaves
For the yellow chicken broth
  • 2 2 boneless skinless chicken thigh
  • 1 1 stalk lemongrass
  • 1 1 shallot
  • 4 4 cloves garlic
  • 1 tsp coriander powder
  • 1/2 tsp white pepper powder
  • 1 inch fresh ginger or 1 tsp ginger powder
  • 1 inch fresh turmeric or 1 tsp turmeric powder
  • 2 bay leaves
  • 3 lime leaves
  • 1 tsp salt
  • 1 tsp cooking oil
  • 2 1/2 cups water
  • enough oil for frying the cooked chicken for garnish
For garnish
  • 2 egg
  • 1 tsp cooking oil
  • chopped fresh parsley
  • chopped fresh celery leaves
  • chopped green onion
  • fried shallot
  • Fried soybean
  • Indonesian sweet soy sauce (optional)
  • Shrimp cracker or emping belinjo ( optional)
  • shredded fried chicken
Instructions
For rice porridge

  1. Rinse the rice, put it in the medium size pan, add all ingredient. 

  2. Cook it over medium heat, once the rice absorbs the water, keep stirring it to prevent scorching or burn the rice. 
  3. It is somewhat a labor in the kitchen, you required to stand up in front of the stove until the porridge ready, the rice will look soft and mushy, the chicken is cooked and fall apart when you stir the porridge. It is similar to rice pudding consistency.
  4. Turn the heat off and set aside.
For the yellow chicken broth

  1. Note: You can actually cook this at the same time as the porridge.

  2. Using the pestle and mortar or blender, grind the shallot, garlic, and turmeric, or just mince it.
  3. Peel the ginger skin off then bruise it with knife or spoon.
  4. Also, the same way with lemongrass, bruise it before cook will release the fragrant better while cooking.
  5. In a saucepan over medium heat, put oil then add the ground (minced) shallot, garlic, turmeric.

  6. Add lemongrass, lime leaves and ginger, saute until fragrant.

  7. Add chicken, coriander, white pepper, bay leaves and water, once it boils, turn the heat down, add salt and simmers the broth until the chicken cook, set aside.
  8. Take the chicken out, fry the chicken until a little bit dry, then shred it.
For garnish

  1. Heat up the oil and fry the egg make into omelet. Slice thinly.

To serve
  1. Put rice porridge on the bowl, add few spoons of yellow chicken broth, top it up with garnish ingredients. Best to serve hot or warm porridge.
Recipe Notes

Cooking time is approximate. If you prepare the garnish in advance, then it will be faster to cook until serve.

 

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