Bubur Ayam (Indonesian Chicken Porridge)

Warm, comforting, and rich in flavor, Bubur Ayam (Indonesian Chicken Porridge) is a beloved traditional dish that’s perfect for any time of day. This hearty rice porridge is simmered with fragrant ginger, garlic, and bay leaves to create a creamy and aromatic base. Tender, soy-simmered shredded chicken tops the dish, accompanied by crunchy fried shallots, fresh scallions, and a drizzle of fiery sambal for a flavorful punch. The addition of kerupuk crackers adds a delightful crunch, making every bite a textural masterpiece. Quick to assemble and deeply satisfying, this recipe is a must-try for lovers of Indonesian cuisine or anyone seeking a cozy, one-bowl meal. Perfect for breakfast or dinner, Bubur Ayam is a true comfort food that nourishes the soul.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 250 grams White rice
• 1.5 liters Water
• 300 grams Skinless chicken breast
• 1 teaspoon Salt
• 2 cm piece Ginger
• 4 cloves Garlic
• 2 Bay leaves
• 3 tablespoons Vegetable oil
• 2 tablespoons Soy sauce
• 4 tablespoons Fried shallots
• 2 tablespoons Chopped scallions
• 2 tablespoons Sambal (chili sauce)
• 50 grams Kerupuk (Indonesian crackers)
• 2 tablespoons Celery leaves

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Drain and set aside.

Step 2

In a large pot, combine the rice with 1.5 liters of water. Add salt, the ginger piece smashed, two peeled garlic cloves, and the bay leaves.

Step 3

Bring the pot to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, stirring occasionally, until the rice is tender and porridge-like in consistency. This should take about 45 minutes.

Step 4

While the rice is cooking, heat 1 tablespoon of vegetable oil in a separate pan over medium heat. Add the remaining two minced garlic cloves and cook until fragrant.

Step 5

Add the chicken breast to the pan and sear both sides until golden brown, about 3 minutes per side.

Step 6

Add 250 ml of water to the pan, cover, and simmer on low until the chicken is cooked through, about 15 minutes. Remove the chicken and let it cool slightly before shredding it with two forks.

Step 7

In the same pan, reheat the cooking liquid and season it with soy sauce, then simmer until slightly thickened. Toss the shredded chicken in this sauce.

Step 8

To serve, spoon the rice porridge into individual bowls. Top each bowl with the shredded chicken, fried shallots, chopped scallions, and celery leaves.

Step 9

Drizzle sambal over the top for a spicy kick and garnish with kerupuk on the side for added crunch.

Nutrition Facts

Serving size	(2313.0g)

Amount per serving	% Daily Value*
Calories	1588.5

Total Fat 70.6g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 25.3g
Cholesterol 246.6mg	0%
Sodium 4710.0mg	0%
Total Carbohydrate 130.8g	0%
Dietary Fiber 4.5g	0%
Total Sugars 3.3g
Protein 109.3g	0%

Vitamin D 0IU	0%
Calcium 222.5mg	0%
Iron 4.5mg	0%
Potassium 650.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 27.4%

Carbs: 32.8%