Indonesian
Bubur Ayam
Indonesian chicken rice porridge served with turmeric-scented broth, shredded chicken, fried shallots, celery, cakwe, soybeans, and a little kecap manis. It is soft, savory, and comforting, with crisp toppings added just before eating.
Ingredients
- Jasmine rice, rinsed1/2 cup
- Water5 cups
- Chicken thigh or breast, bone-in if possible300g
- Daun salam2 leaves
- Lemongrass, bruised2 stalks
- Salt1 1/2 tsp, divided
- Shallots5
- Garlic cloves3
- Candlenuts2
- Fresh turmeric, peeled2 cm piece
- Fresh ginger, peeled2 cm piece
- Ground coriander1 tsp
- White pepper1/4 tsp
- Kaffir lime leaves2
- Cooking oil3 tbsp
- Kecap manis2 tbsp
- Fried shallots3 tbsp
- Chinese crullers or cakwe, sliced1
- Fried soybeans or roasted peanuts3 tbsp
- Celery leaves, finely sliced2 tbsp
- Scallion, finely sliced1
- Sambal rawitto serve
Method
- Put the rice, 3 cups water, 1 daun salam leaf, 1 bruised lemongrass stalk, and 1/2 tsp salt in a pot and bring to a boil.
- Lower the heat and simmer the rice, stirring often, for 45 to 55 minutes until it breaks down into a thick, smooth porridge, adding extra water as needed.
- Meanwhile, blend or pound the shallots, garlic, candlenuts, turmeric, ginger, coriander, white pepper, and 1/2 tsp salt into a fine spice paste.
- Heat 2 tbsp oil in a saucepan and fry the spice paste until fragrant, glossy, and the oil begins to separate.
- Add the chicken, remaining 2 cups water, 1 daun salam leaf, 1 bruised lemongrass stalk, kaffir lime leaves, and 1/2 tsp salt.
- Simmer for 25 to 30 minutes until the chicken is cooked and the broth is golden and aromatic.
- Lift out the chicken, let it cool slightly, then shred the meat into bite-size pieces.
- Strain the turmeric broth if desired, then keep it warm for serving.
- Heat the remaining 1 tbsp oil in a small pan and lightly fry the shredded chicken until the edges are just golden.
- Taste the porridge and adjust the salt, then spoon it into two bowls.
- Ladle the warm turmeric broth around the porridge and top with shredded chicken, cakwe, fried soybeans, celery, scallion, and fried shallots.
- Finish each bowl with kecap manis and serve with sambal rawit on the side.
Common questions
Can I substitute ingredients like candlenuts, daun salam, or kaffir lime leaves in Bubur Ayam?
Yes. Use macadamias or cashews for candlenuts, bay leaves for daun salam, and lime zest with a little extra lime juice for kaffir lime leaves. The flavor won’t be identical, but it will still taste rich and aromatic.
How long does Bubur Ayam take to make, and can I cook the rice and chicken at the same time?
Plan on about 1 hour 15 minutes total. The rice needs 45 to 55 minutes to break down fully, while the chicken broth takes 25 to 30 minutes. Cooking them separately works best, since the textures and timing differ.
What are the most common mistakes when making Bubur Ayam?
The biggest mistakes are not stirring the rice often, which can cause sticking, and adding too little water, which leaves the porridge grainy instead of silky. Also, fry the spice paste long enough so it loses its raw smell and turns glossy.
How should I store leftover Bubur Ayam, and does it reheat well?
Store the porridge, chicken, and broth separately in airtight containers for up to 3 days in the fridge. Reheat the porridge with a splash of water or broth over low heat, stirring often, because it thickens a lot when chilled.
What are the best toppings and serving ideas for Bubur Ayam?
Serve it hot with shredded chicken, a ladle of the fragrant broth, and toppings like fried shallots, sliced scallions, chopped celery, crispy crackers, boiled egg, and sambal. A squeeze of lime on top brightens the flavor nicely.