Easy Chicken Porridge Recipe(Bubur Ayam)
Bubur ayam is the Indonesian version of chicken congee, a thick rice porridge topped with shredded chicken and various savory condiments.
It is commonly topped with sliced scallions, crispy fried shallots, chopped cilantro, crushed peanuts, fried crullers, and sliced boiled eggs.
Before it is served, bubur ayam is usually generously doused with soy sauce, sesame oil, or fish sauce.
RECIPE INGREDIENTS
PORRIDGE:
75g Rice
900ml Water
1/2cm Ginger
1 stalk Lemongrass, bruised
1/4 teaspoon Powdered chicken broth
1/4 teaspoon Salt
BROTH:
1/2 boneless Chicken
400ml Broth water
1 cm Galangal, bruised
1 stalk Lemongrass, bruised
2 pieces Bay leaf
2 pieces Orange leaves
1/4 teaspoon Salt
1/8 teaspoon Pepper
SAUCE:
2 cloves Garlic
5 eggs Shallots
2 eggs Pecan
1 cm Turmeric
1/2 cm Ginger
1/4 teaspoon Coriander
DIRECTIONS ON HOW TO MAKE THE EASY CHICKEN PORRIDGE RECIPE(BUBUR AYAM)
In a saucepan, pour all the porridge ingredients. Stir constantly and cook until thickened. Remove from fire and set aside.
Boil the chicken and take the broth as much as 400 ml. set aside. Drain the chicken.
Fry the chicken a little. Drain then shred. set aside
Making sauce:
Ground all the ingredients to make the spices.
In a saucepan, sauté the ground spices until fragrant. Pour the set aside broth, galangal, lemon grass, bay leaves, lime leaves, salt and pepper.
Cook until slightly thick according to taste. Taste correction. Lift.
Serve warm in a bowl with toppings of choice
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Easy Chicken Porridge Recipe(Bubur Ayam)
Ingredients
- PORRIDGE:
- 75 g Rice
- 900 ml Water
- 1/2 cm Ginger
- 1 stalk Lemongrass bruised
- 1/4 teaspoon Powdered chicken broth
- 1/4 teaspoon Salt
- BROTH:
- 1/2 boneless Chicken
- 400 ml Broth water
- 1 cm Galangal bruised
- 1 stalk Lemongrass bruised
- 2 pieces Bay leaf
- 2 pieces Orange leaves
- 1/4 teaspoon Salt
- 1/8 teaspoon Pepper
- SAUCE:
- 2 cloves Garlic
- 5 eggs Shallots
- 2 eggs Pecan
- 1 cm Turmeric
- 1/2 cm Ginger
- 1/4 teaspoon Coriander
Instructions
- In a saucepan, pour all the porridge ingredients. Stir constantly and cook until thickened. Remove from fire and set aside.
- Boil the chicken and take the broth as much as 400 ml. set aside. Drain the chicken.
- Fry the chicken a little. Drain then shred. set aside
- Making sauce:
- Ground all the ingredients to make the spices.
- In a saucepan, sauté the ground spices until fragrant. Pour the set aside broth, galangal, lemon grass, bay leaves, lime leaves, salt and pepper.
- Cook until slightly thick according to taste. Taste correction. Lift.
- Serve warm in a bowl with toppings of choice