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Bubur ayam

Name: Bubur ayam
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: ID
Ingredients: 150g jasmine rice, rinsed; 2 litres chicken stock; 2 chicken breasts or 3 boneless thighs; 4cm piece ginger, sliced; 1 stalk lemongrass, bashed; 2 bay leaves (or salam leaves); 1 tsp salt; ½ tsp white pepper; to top soy sauce, kecap manis, fried shallots, sliced spring onions, celery leaves, roasted peanuts, crackers and sambal; 250ml, if needed hot water, to thin the porridge

15m

Prépa

60m

Cuisson

Portions

Facile

Difficulté

Porridge de riz au bouillon de poulet et gingembre, garni de poulet effiloché, sauce soja et échalotes frites.

#indonesian#porridge#chicken#rice#breakfast#comfort-food#ginger

Portions

4portions

Ingrédients

Nutrition

calories380

protein32g

carbs42g

fat8g

fiber2g

Par portion

Étapes

Cook the chicken

In a large pot (4–5 litres) combine the stock, chicken, ginger, lemongrass and bay leaves. Bring to a boil over high heat, then lower to medium-low and let it bubble gently for about 20 minutes.

2 litres chicken stock
2 breasts or 3 thighs chicken
4cm piece ginger
1 stalk lemongrass
2 bay leaves

✅ C'est prêt quand : chicken reaches 74°C/165°F and is no longer pink inside

⏱20:00

Shred the chicken

Lift the chicken out onto a plate and let it cool for a few minutes so it is safe to handle. Pull it into thin shreds with two forks or your fingers, then set aside; leave the broth in the pot.

all cooked chicken from step 1

Cook the rice

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Season

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Serve

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Cook the chicken

In a large pot (4–5 litres) combine the stock, chicken, ginger, lemongrass and bay leaves. Bring to a boil over high heat, then lower to medium-low and let it bubble gently for about 20 minutes.

2 litres chicken stock
2 breasts or 3 thighs chicken
4cm piece ginger
1 stalk lemongrass
2 bay leaves

✅ C'est prêt quand : chicken reaches 74°C/165°F and is no longer pink inside

⏱20:00

Shred the chicken

Lift the chicken out onto a plate and let it cool for a few minutes so it is safe to handle. Pull it into thin shreds with two forks or your fingers, then set aside; leave the broth in the pot.

all cooked chicken from step 1

Cook the rice

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Season

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Serve

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History & Culture

The Story Behind the Dish

📍 Java, Indonesia📅 Centuries old🥣 ID

Rice porridge came to Indonesia from China, where it is called congee. Indonesian cooks added local touches like sweet soy sauce, fried shallots and crunchy toppings.

Every morning, bubur ayam sellers push carts through the streets, banging a spoon on a bowl to let people know they have arrived.