Spicy Indonesian Yellow Chicken Porridge (Bubur Ayam Kuah Kuning)

Bubur Ayam Kuah Kuning Recipe

Ingredients:

For the Chicken:

• 2 chicken breast fillets (for a clear broth)
• Enough water for boiling

For the Congee:

• 1 cup rice
• 4-5 cups water or chicken broth (I used 4.5 cups water)
• 2 bay leaves (torn into pieces)
• 1 stalk lemongrass (bruised and tied into a knot)
• Salt to taste

For the Yellow Broth:

• 3 shallots
• 4 cloves garlic
• 1 thumb-sized piece of turmeric
• 2 candlenuts
• 1 stalk lemongrass (bruised and tied into a knot)
• 2 bay leaves (torn into pieces)
• 2 kaffir lime leaves (torn into pieces)
• Enough water or chicken broth (about 1 large cup)
• 100 ml coconut milk (I used 1 packet of coconut milk powder)
• Salt to taste

For the Garnishes:

• Sweet soy sauce
• Celery leaves
• Fried peanuts or soybeans
• Fried cakwe (Chinese crullers)
• Crackers
• Quail egg satay
• Fried shallots

For the Sambal (Chili Sauce):

• Red bird’s eye chilies
• Curly red chilies
• Salt to taste
• 1 tablespoon oil

Instructions:

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1. Prepare the Chicken:

   • Clean the chicken thoroughly. Bring a pot of water to a boil and add the chicken fillets. Cook until the chicken is fully cooked. Remove the chicken and set aside to cool.
   • Once cooled, fry the chicken fillets until golden brown and crispy. Shred the chicken into small pieces.
   • The leftover broth from boiling the chicken can be used for the yellow broth or the congee.

2. Make the Congee:

   • Combine the rice, water or chicken broth, bay leaves, lemongrass, and salt in a rice cooker. Set it to cook and let it simmer until the rice is soft and the mixture has thickened into a porridge-like consistency.

3. Prepare the Yellow Broth:

   • Blend the shallots, garlic, turmeric, and candlenuts into a smooth paste.
   • Heat a little oil in a pan and sauté the paste until fragrant. Add the bay leaves, kaffir lime leaves, and lemongrass. Stir well.
   • Pour in water or chicken broth and bring it to a boil. Add the coconut milk and salt. Continue to cook until the flavors meld together and the broth is aromatic and flavorful.

4. Make the Quail Egg Satay:

   • Boil quail eggs until they are hard-boiled. Peel and skewer them. Simmer in a mixture of sweet soy sauce and chopped garlic until the eggs are caramelized.

5. Prepare the Sambal (Chili Sauce):

   • Boil the red bird’s eye chilies and curly red chilies until they are soft. Blend them into a smooth paste.
   • Heat oil in a pan, add the chili paste, and cook until the oil separates and the sambal is well-cooked. Season with salt to taste.

6. Serve:

   • Place a portion of congee in a bowl. Ladle the yellow broth over the congee.
   • Top with shredded fried chicken and garnish with sweet soy sauce, celery leaves, fried peanuts or soybeans, fried cakwe, crackers, quail egg satay, and fried shallots.
   • Serve with sambal on the side for added heat and flavor.

Enjoy this comforting and flavorful dish, perfect for any time of the day! 🌟