Gluten-Free Bubur Ayam (Indonesian Chicken Porridge)

Experience the heartwarming comfort of **Gluten-Free Bubur Ayam**, a wholesome twist on the classic Indonesian chicken porridge that’s perfect for every palate! This creamy and aromatic dish features tender shredded chicken, velvety rice porridge infused with coconut milk, and a medley of toppings like crispy fried shallots, fresh spring onions, and optional rice crackers for added crunch. Enhanced with gluten-free soy sauce and a hint of ginger, this recipe is packed with flavor while remaining gluten-free, making it ideal for those with dietary restrictions. Finished with a dollop of sambal oelek for a fiery kick, this one-pot meal is a delightful balance of savory and comforting, perfect for breakfast, lunch, or dinner. Simple to prepare, it's a crowd-pleasing bowl of comfort that brings authentic Indonesian flavors straight to your table.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams boneless chicken breast
• 2 liters water
• 1 teaspoon salt
• 1 tablespoon gluten-free chicken bouillon powder
• 2 centimeters ginger, sliced
• 200 grams white rice
• 200 ml coconut milk
• 3 shallots, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 3 spring onions, sliced
• 3 tablespoons fried shallots
• 2 tablespoons gluten-free soy sauce
• 50 grams crispy rice crackers (optional)
• 2 tablespoons sambal oelek (Indonesian chili paste) (optional)

Directions

Step 1

In a large pot, add the water, chicken breast, salt, gluten-free chicken bouillon powder, and ginger slices. Bring to a boil over medium-high heat.

Step 2

Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes until the chicken is fully cooked.

Step 3

Remove the chicken from the pot and set it aside to cool slightly. Shred the chicken into bite-sized strips using a fork.

Step 4

Add the white rice to the pot with the chicken broth and stir occasionally. Add the coconut milk after 10 minutes and continue to cook for about 30 minutes or until the rice becomes soft and the porridge reaches your desired consistency. Add more water if the porridge is too thick.

Step 5

In a small pan, heat the vegetable oil over medium heat. Add the shallots and garlic, sauté until golden and fragrant.

Step 6

Stir the shallot and garlic mixture into the rice porridge.

Step 7

Season the porridge with gluten-free soy sauce and adjust seasoning as needed.

Step 8

To serve, ladle the porridge into bowls. Top each bowl with shredded chicken, sliced spring onions, fried shallots, and if desired, crispy rice crackers.

Step 9

Serve the porridge with sambal oelek on the side for those who like a spicy kick.

Nutrition Facts

Serving size	(3445.1g)

Amount per serving	% Daily Value*
Calories	1750.9

Total Fat 54.2g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 19.2g
Cholesterol 430mg	0%
Sodium 7523.3mg	0%
Total Carbohydrate 160.2g	0%
Dietary Fiber 11.8g	0%
Total Sugars 28.5g
Protein 159.0g	0%

Vitamin D 0IU	0%
Calcium 485.9mg	0%
Iron 8.8mg	0%
Potassium 2970.1mg	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: 27.6%

Protein: 36.0%

Carbs: 36.3%