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Breakfast

Bubur Ayam (Chicken Rice Porridge)

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10 min
Prep
40 min
Cook

Ingredients

  • 200 g jasmine rice, rinsed
  • 1.5 L chicken stock
  • 300 g cooked chicken breast, shredded
  • 3 cloves garlic, minced
  • 2 shallots, thinly sliced and fried until crisp
  • 2 stalks spring onion, sliced
  • 2 tbsp kecap manis (sweet soy sauce)
  • 50 g crispy fried soybean crackers (kerupuk), crushed
  • Salt to taste

Method

  1. Sauté minced garlic in a little oil until fragrant.
  2. Add rinsed rice and chicken stock to the pot; bring to a boil.
  3. Reduce heat and simmer gently, stirring often, for 35-40 minutes until the rice breaks down into a smooth, thick porridge.
  4. Season with salt to taste.
  5. Ladle porridge into bowls and top with shredded chicken, fried shallots, spring onion, a drizzle of kecap manis, and crushed crackers.

Introduction: Bubur ayam is Indonesia's classic breakfast porridge, sold from carts and warungs across the archipelago from dawn.

Cultural Background: Bubur ayam is Indonesia's classic breakfast porridge, sold from carts and warungs across the archipelago from dawn. Soft rice is simmered until silky, then topped with shredded chicken, crispy shallots, and a drizzle of sweet soy sauce, making it a comforting start to the day for millions of Indonesians.

Tips: Stir occasionally near the end to prevent the porridge from catching on the bottom of the pot. Make the fried shallots ahead in batches; they keep well in an airtight jar.

Variations: Add a soft-boiled egg and youtiao (fried dough) for a heartier version. Use vegetable stock and omit chicken for a simple plain version, topped with fried tofu instead.

Storage: Refrigerate plain porridge (without toppings) in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop with a splash of water or stock, stirring to loosen the texture.

FAQs:

Q: Can I use leftover rice instead of raw rice?

A: Yes, simmer leftover rice with extra stock for a shorter time, mashing gently as it softens.

Q: Is bubur ayam always served with chicken?

A: Chicken is the classic topping, but some vendors offer beef or an all-vegetable version.

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