Easy Chicken Porridge Recipe(Bubur Ayam)

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

 

HERE ARE MORE RECIPES YOU CAN ENJOY TOO

SOTO AYAM RECIPE

BLACK BEEF SOUP

LASKA NOODLE SOUP

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

 

Print

Easy Chicken Porridge Recipe(Bubur Ayam)

Rating: 5.0/5

( 1 voted )

Serves: 1 Prep Time: 5 Minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 100 calories 5 grams fat

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

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

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