Bubur Ayam: Indonesian Chicken Porridge Recipe π²π
This comforting Indonesian chicken porridge, or Bubur Ayam, combines tender chicken and savory rice in a warm, fragrant broth. Perfect for breakfast or a light meal, this dish can be topped with optional garnishes like fried shallots, sliced boiled eggs, and fried dough sticks.
Ingredients:
- 250 grams ground chicken
- 1 cup rice
- 3 cloves garlic, finely chopped
- A small piece of ginger, crushed
- 1 bay leaf
- 1/2 teaspoon sesame oil
- A little oil for sautΓ©ing
- Salt, sugar, and ground pepper to taste
- Optional: Chicken broth or chicken seasoning powder
For Garnishing:
- Boiled eggs, peeled and halved
- Fried shallots
- Fried dough sticks (cakwe), cut into pieces
Instructions:
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Prepare the Aromatics:
- Heat a small amount of oil in a pot over medium heat. Add the finely chopped garlic and crushed ginger. SautΓ© until fragrant and golden brown.
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Add Bay Leaf:
- Toss in the bay leaf and stir for a few seconds to release its aroma.
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Cook the Rice:
- Add the washed rice to the pot, stirring to coat the grains with the aromatics.
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Add Liquid:
- Pour in enough water to cover the rice by about 2 inches, adjusting based on your preferred consistency for the porridge.
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Incorporate Chicken:
- Add the ground chicken and sesame oil. Stir occasionally, allowing the chicken to cook through and break up into small pieces.
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Season the Porridge:
- Season with salt, sugar, and ground pepper. For added depth of flavor, you can also mix in chicken broth or seasoning powder if desired.
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Simmer:
- Continue to simmer the mixture over low heat until the rice is fully cooked and the porridge reaches your desired consistency. Stir occasionally to prevent sticking.
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Serve:
- Ladle the porridge into bowls and top with your choice of garnishes: halved boiled eggs, fried shallots, and fried dough sticks.
Enjoy your homemade Bubur Ayam, a delightful and nourishing Indonesian classic that’s sure to warm you from the inside out!
