A classic Indonesian chicken rice porridge, Bubur Ayam is a comforting and flavorful dish often enjoyed for breakfast or a light meal, topped with shredded chicken, crispy shallots, and savory condiments.
Global Savoury Porridge Delights
A classic Indonesian chicken rice porridge, Bubur Ayam is a comforting and flavorful dish often enjoyed for breakfast or a light meal, topped with shredded chicken, crispy shallots, and savory condiments.
Ingredients
- 1 cup white rice rinsed
- 6 cups chicken broth
- 1 pinch salt
- 200 grams chicken breast cooked and shredded
- 2 tablespoons fried shallots for garnish
- 2 tablespoons celery leaves chopped
- 1 tablespoon soy sauce for serving
- 1 teaspoon sambal optional
Instructions
- Combine rinsed rice, chicken broth, and salt in a large pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, stirring occasionally, until rice breaks down into a thick porridge. Add more water if too thick.
- While porridge simmers, prepare your toppings. Shred the cooked chicken breast, chop celery leaves, and have fried shallots, soy sauce, and sambal ready.
- Ladle the hot porridge into bowls.
- Top generously with shredded chicken, fried shallots, and chopped celery leaves.
- Serve with a drizzle of soy sauce and a dollop of sambal for an extra kick, if desired.
Notes
For a vegetarian version, omit chicken and use vegetable broth, topping with pan-fried tofu or mushrooms. Adjust water to achieve desired porridge consistency. You can also add a hard-boiled egg for extra protein.
