📝 About This Recipe
Bubur Ayam is Indonesia’s ultimate comfort food, a velvety rice porridge simmered in a fragrant, turmeric-infused chicken broth. This street-food staple transforms humble grains into a luxurious canvas of textures, featuring succulent shredded chicken, crunchy soybeans, and a savory yellow 'Kuah Kuning' gravy. It is a heartwarming bowl that captures the vibrant spirit of Jakarta mornings, balancing savory, salty, and aromatic notes in every spoonful.
🥗 Ingredients
The Porridge Base
- 1.5 cups Jasmine Rice (washed and drained)
- 10-12 cups Chicken Stock (homemade preferred for depth)
- 2 pieces Pandan Leaf (tied in a knot)
- 1 teaspoon Salt (to taste)
The Chicken and Yellow Gravy (Kuah Kuning)
- 500 grams Bone-in Chicken Breast or Thighs (skin removed)
- 6 pieces Shallots (for the spice paste)
- 4 cloves Garlic (for the spice paste)
- 2 cm Turmeric (fresh or 1 tsp powder)
- 1 teaspoon Coriander Powder
- 3 pieces Candlenuts (toasted; can sub with macadamias)
- 1 stalk Lemongrass (bruised)
- 2 pieces Indonesian Bay Leaves (Daun Salam)
Essential Garnishes
- 1/2 cup Fried Shallots (Bawang Goreng) (for crunch)
- 2 pieces Chinese Crullers (Cakwe) (sliced)
- 1/4 cup Fried Soybeans (or roasted peanuts)
- 3 stalks Scallions (finely sliced)
- 4 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- 1 bag Emping or Prawn Crackers
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the washed rice, 10 cups of chicken stock, salt, and pandan leaves. Bring to a boil, then immediately reduce heat to low.
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2
Simmer the rice gently, stirring occasionally to prevent sticking. Cook for 45-60 minutes until the rice grains have completely broken down into a thick, creamy consistency. Add more stock if it becomes too thick.
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3
While the porridge simmers, create the spice paste (Bumbu) by blending the shallots, garlic, turmeric, coriander, and candlenuts with a splash of water until smooth.
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4
In a separate pan, sauté the spice paste with a little oil, lemongrass, and bay leaves until fragrant and the raw smell of garlic disappears (about 5 minutes).
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5
Add the chicken pieces to the spice pan, searing them slightly. Pour in 2 cups of water or stock and simmer until the chicken is fully cooked and tender (about 20 minutes).
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6
Remove the chicken from the liquid. Set the liquid (now your 'Kuah Kuning' gravy) aside in a small bowl.
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7
Once the chicken is cool enough to handle, shred the meat into thin strips using your fingers or two forks. For an authentic touch, flash-fry the shredded chicken for 1 minute until slightly crispy.
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8
Check the porridge consistency. It should be thick enough to hold garnishes on top but still pourable. Remove the pandan leaves.
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9
Ladle the hot porridge into deep serving bowls.
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10
Drizzle 2-3 tablespoons of the yellow gravy (Kuah Kuning) over the porridge, followed by a swirl of Kecap Manis.
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11
Generously top each bowl with the shredded chicken, sliced cakwe (crullers), fried soybeans, and a mountain of fried shallots and scallions.
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12
Serve immediately with crackers on the side and a dollop of sambal for those who enjoy heat.
💡 Chef's Tips
For the smoothest texture, soak your rice for 30 minutes before cooking to help the grains break down faster. Don't skip the candlenuts; they provide a characteristic nutty richness to the yellow gravy that is hard to replicate. Stir the porridge more frequently toward the end of the cooking time to release the starches and create that signature velvety mouthfeel. If the porridge thickens too much upon cooling, simply whisk in a little hot stock or water to loosen it back up. Always use bone-in chicken for the gravy to ensure the most flavorful 'Kuah Kuning' possible.
🍽️ Serving Suggestions
Serve with a side of 'Sate Usus' (chicken intestine skewers) or 'Sate Telur Puyuh' (quail egg skewers) for a true street-food experience. Pair with a hot glass of Teh Tawar (unsweetened Indonesian jasmine tea) to balance the rich flavors. Provide a small dish of Sambal Bajak or Sambal Oelek for guests to customize their spice level. A squeeze of fresh lime juice over the top just before eating can brighten the savory notes of the broth.