📝 About This Recipe
Bubur Ayam is Indonesia’s beloved soul food, a silken rice congee infused with aromatic ginger and pandan, then topped with a mountain of savory textures. This recipe features a rich, turmeric-stained yellow chicken broth (Kuah Kuning) and succulent shredded chicken that transforms a simple bowl of rice into a complex masterpiece of Javanese culinary tradition. It is the perfect balance of creamy, crunchy, salty, and spicy that will transport your senses to the bustling morning streets of Jakarta.
🥗 Ingredients
The Rice Porridge
- 1.5 cups Jasmine rice (washed and drained)
- 8-10 cups Chicken stock (homemade preferred for depth)
- 2 pieces Pandan leaf (tied into a knot)
- 1 teaspoon Salt (adjust to taste)
The Chicken and Yellow Broth (Kuah Kuning)
- 500 grams Chicken breast or thighs (bone-in for better flavor)
- 1 teaspoon Turmeric powder (or 2cm fresh turmeric)
- 1 teaspoon Coriander powder
- 4 cloves Garlic (minced)
- 6 pieces Shallots (finely minced)
- 1 stalk Lemongrass (bruised)
- 2 pieces Salam leaves (Indonesian bay leaves)
Essential Toppings
- 1/2 cup Fried shallots (Bawang Goreng) (for crunch)
- 2 pieces Chinese crullers (Cakwe) (sliced)
- 1/4 cup Celery leaves or Cilantro (finely chopped)
- 1/4 cup Fried soybeans (soaked and deep fried until crispy)
- 4 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- 1 bag Kerupuk (tapioca or prawn crackers)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the washed rice, chicken stock, pandan leaves, and salt. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to low. Simmer the rice, stirring occasionally to prevent sticking to the bottom, for 45-60 minutes until the rice grains break down into a thick, creamy consistency.
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3
While the porridge simmers, prepare the chicken. Sauté the minced garlic, shallots, turmeric, and coriander in a separate pan with a little oil until fragrant.
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4
Add the chicken pieces to the spice paste, searing slightly. Pour in 2 cups of water, add the lemongrass and salam leaves. Simmer for 20-25 minutes until the chicken is fully cooked.
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5
Remove the chicken from the liquid. Set the yellow liquid (Kuah Kuning) aside; this will be your flavorful sauce.
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6
Once the chicken is cool enough to handle, shred the meat into thin strips using your fingers or two forks. For extra flavor, you can briefly fry the shredded chicken until golden, though this is optional.
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7
Check the porridge consistency. If it's too thick, add a splash more stock. It should be smooth and pourable but hold its shape on a spoon.
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8
To assemble, ladle the hot porridge into deep serving bowls.
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9
Drizzle 2-3 tablespoons of the reserved yellow broth (Kuah Kuning) over the porridge.
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10
Top generously with the shredded chicken, sliced cakwe (crullers), and fried soybeans.
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11
Garnish with a heavy sprinkle of fried shallots and chopped celery leaves.
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12
Finish with a swirl of Kecap Manis and serve immediately while steaming hot with crackers on the side.
💡 Chef's Tips
For the creamiest texture, use a whisk to stir the porridge during the last 10 minutes of cooking to help break down the rice starch. If you can't find Salam leaves, you can substitute with regular bay leaves, though the flavor profile will slightly shift. Always keep the toppings separate until serving to ensure the fried elements like soybeans and cakwe stay crispy. Adjust the saltiness of the porridge carefully, as the Kecap Manis and yellow broth will add significant salt and sweetness later. If you like it spicy, serve with a side of 'Sambal Rebus' (boiled bird's eye chilies blended with a little salt).
🍽️ Serving Suggestions
Serve with 'Sate Usus' (chicken intestine skewers) or 'Sate Telur Puyuh' (braised quail eggs) for a truly authentic street-side experience. A side of hot Jasmine tea or 'Teh Tawar' helps cut through the richness of the porridge. Provide extra Kecap Manis and Sambal on the table so guests can customize their own flavor balance. Always serve with a mountain of Kerupuk (crackers) to provide that essential crunch in every bite.