📝 About This Recipe
Bubur Ayam is the ultimate Indonesian comfort food, a velvety rice congee infused with aromatic ginger and pandan, topped with a kaleidoscope of savory textures. This street-food classic features succulent shredded chicken, a fragrant turmeric-infused 'Kuning' broth, and a crunch of fried shallots and soybeans. It is a soulful breakfast ritual that perfectly balances warmth, spice, and heartiness in every spoonful.
🥗 Ingredients
The Rice Porridge
- 1.5 cups Jasmine rice (washed and drained)
- 8-9 cups Chicken stock (homemade or low-sodium)
- 2 pieces Pandan leaf (tied into a knot)
- 2 inch Ginger (bruised/smashed)
- 1 teaspoon Salt (adjust to taste)
The Chicken and Yellow Broth (Kuah Kuning)
- 500 grams Chicken breast or thighs (bone-in for better flavor)
- 6 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 1 inch Turmeric (fresh or 1 tsp powder)
- 3 pieces Candlenuts (toasted; substitute with macadamia if needed)
- 1 stalk Lemongrass (white part only, bruised)
- 2 pieces Salam leaves (Indonesian bay leaves)
Essential Garnishes
- 1/2 cup Fried shallots (store-bought or homemade)
- 2 sticks Chinese crullers (Cakwe) (sliced into rounds)
- 1/4 cup Fried soybeans (for authentic crunch)
- 2 tablespoons Celery or Cilantro (finely chopped)
- 3-4 tablespoons Kecap Manis (Indonesian sweet soy sauce)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the washed rice, chicken stock, pandan leaves, ginger, and salt. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to low. Simmer gently, stirring occasionally to prevent the rice from sticking to the bottom. Cook for 45-60 minutes until the rice grains have completely broken down and the texture is thick and creamy.
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3
While the porridge simmers, prepare the yellow broth base. Blend the shallots, garlic, turmeric, and candlenuts into a smooth paste using a splash of water or oil.
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4
In a separate medium pot, sauté the spice paste with the lemongrass and salam leaves until fragrant and the raw smell of turmeric disappears (about 5 minutes).
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5
Add the chicken pieces to the spice pot and sear briefly. Pour in 3 cups of water and bring to a boil. Simmer for 20-25 minutes until the chicken is cooked through.
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6
Remove the chicken from the broth. Let it cool slightly, then shred the meat into thin strips using your fingers or two forks. Set the shredded chicken aside.
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7
Strain the yellow broth to remove the solids. Keep this 'Kuah Kuning' warm on the stove; it will be poured over the porridge later.
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8
Check the consistency of your porridge. If it is too thick, whisk in a little more hot stock or water. It should be smooth and flow like heavy cream.
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9
To serve, ladle a generous portion of hot porridge into a deep bowl.
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10
Drizzle 2-3 tablespoons of the warm yellow broth over the porridge. It should pool slightly around the edges.
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11
Top with a handful of shredded chicken, sliced cakwe, fried soybeans, and a sprinkle of chopped celery and fried shallots.
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12
Finish with a swirl of Kecap Manis (sweet soy sauce) and serve immediately while steaming hot.
💡 Chef's Tips
For the creamiest texture, use a whisk to stir the porridge vigorously during the last 10 minutes of cooking. If you prefer a shortcut, you can use a rice cooker on the 'porridge' setting, but ensure you still add the aromatics like pandan and ginger. Always use bone-in chicken for the broth to achieve a deeper, more savory umami profile. Don't skip the fried soybeans; they provide the essential 'crunch' that defines a true Indonesian Bubur Ayam. If you like heat, serve with a side of 'Sambal Tomat' or bird's eye chili paste.
🍽️ Serving Suggestions
Serve with 'Sate Usus' (chicken intestine skewers) or 'Sate Telur Puyuh' (quail egg skewers) for the full street-food experience. A side of Kerupuk (shrimp crackers) adds a delightful extra layer of crunch. Pair with a glass of hot jasmine tea or 'Es Teh Manis' (sweetened iced tea). Provide extra lime wedges on the side for those who enjoy a bright, citrusy zing to cut through the richness.