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Bubur Ayam
Indonesian Chicken Congee
A comforting and flavorful Indonesian chicken congee, a popular breakfast dish. This savory rice porridge is simmered until creamy and served with a variety of delicious toppings.
ð§ ææ
- 200 g Jasmine rice(Rinsed thoroughly until water runs clear.)
- 300 g Chicken breast or thighs(Bone-in or boneless, for poaching and shredding.)
- 1.5 L Chicken stock(Low-sodium is recommended to control saltiness.)
- 1 inch piece Ginger(Peeled and lightly smashed.)
- 2 cloves Garlic(Peeled and lightly smashed.)
- to taste Salt
- to taste White pepper
- as desired Toppings(See suggestions below.)
ðšâð³ äœãæ¹
- 1
Poach the chicken: In a medium pot, combine the chicken, 1 liter of chicken stock, smashed ginger, and smashed garlic. Bring to a gentle simmer over medium heat. Skim off any foam that rises to the surface. Reduce heat to low, cover, and poach for 20-25 minutes, or until the chicken is cooked through. Remove chicken from the pot and set aside to cool slightly. Reserve the poaching liquid.
â±ïž 25 minutes - 2
Start the congee: In a large, heavy-bottomed pot or Dutch oven, combine the rinsed rice with the remaining 500 ml of chicken stock and the reserved poaching liquid. Bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to low, cover, and simmer for 30-40 minutes, stirring frequently to prevent sticking. The rice should break down and the mixture should become thick and creamy like porridge. Add more hot water or stock if it becomes too thick.
â±ïž 40 minutes - 3
Shred the chicken: While the congee simmers, shred the slightly cooled poached chicken using two forks or your fingers until it's in bite-sized pieces.
â±ïž 10 minutes - 4
Season the congee: Once the congee has reached your desired consistency, season generously with salt and white pepper to taste. Stir well.
â±ïž 2 minutes - 5
Prepare the toppings: Arrange all your chosen toppings in small bowls for easy serving. Common toppings include shredded chicken, fried shallots, chopped scallions, celery leaves, chili sauce (sambal), soy sauce (kecap manis), and crispy crackers (kerupuk).
â±ïž 15 minutes - 6
Serve: Ladle the hot congee into individual bowls. Top generously with the shredded chicken and your favorite selection of toppings. Drizzle with soy sauce and chili sauce if desired. Serve immediately.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âThe variety and quality of toppings are key to a great Bubur Ayam experience.
- âThis is a classic Indonesian street food, often enjoyed for breakfast.
- âServe with crispy kerupuk (crackers) and sweet soy sauce (kecap manis) for authentic flavor.
- âFor a richer broth, you can use bone-in chicken pieces for poaching.
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- Experiment with different protein sources like shredded duck or firm tofu.
- Add Chinese crullers (cakwe) for an extra textural element.
- Include a hard-boiled egg as a topping.