Bubur Ayam [ Chicken Rice Porridge ]

Bubur ayam (Indonesian for "chicken congee") is an Indonesian chicken congee.

It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay (preserved salted vegetables), fried soybean, Chinese crullers (youtiao, known as cakwe in Indonesia), both salty and sweet soy sauce, and sometimes it is topped with yellow chicken broth and kerupuk (Indonesian style crackers). Unlike many other Indonesian dishes, it is not spicy; sambal or chili paste is served separately. It is a favourite breakfast food.

Ingredients

• 2 cups of rice
• 5 cups water
• 2 chicken thighs
• 1 bay leaf
• 1 tsp garlic powder
• salt and pepper

Garnish

• Chopped Parsley or Coriander leaf
• Omelet strips (made from 2 eggs)
• Bawang goreng. (deef fried Onions)
• Salted peanuts
• Chilli sauce, sweet soy sauce, lemon juice and fried onion

How To Make

1. Boil chicken thighs with 5 cups of water with medium heat.
2. Skim the foam. Let it cook for around 10 to 15 minutes. Take chicken out from the broth.
3. Wash rice for 3 times with running water. Until you can see the water is a bit clear.
4. Put the rice in the chicken broth, add bay leaf.
5. Keep stirring once in a while for about 30 minutes so the bottom part won’t burn. Also keep adding  water if it doesn’t look very runny.
6. You should reach normal porridge (oats) consistency to know that its done.
7. Pick the chicken meat from the bones.
8. In a hot pan with 1 tbsp oil, add in chicken meat, salt, pepper and garlic powder. Saute until the colour is brownish.
9. Serve warm!

Categories: Main Course