Chicken Rice Porridge (Bubur Ayam)
Bubur ayam Say it: BOO-boor AH-yahm
Bubur ayam is Indonesia’s comforting chicken rice porridge, a breakfast staple especially popular in Java. Rice simmers in aromatic chicken broth until soft and creamy, then is ladled into bowls and topped with shredded poached chicken, spring onions, fried shallots, hard-boiled egg, kecap manis and fiery sambal. It is mild and savory on its own, with the sweet soy and chili stirred in at the table. Vendors often serve it with cakwe or crackers for crunch, making it a complete, soothing meal at any hour.
Chicken Rice Porridge (Bubur Ayam)
Bubur ayam
Pronounced BOO-boor AH-yahm
- Serves
- 4
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 hr 15 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, soy, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Porridge and chicken
Toppings and serving
Method
Put the chicken, chicken stock, lemongrass, salam leaves, ginger, garlic, halved shallots, 1 teaspoon of the salt and white pepper in a large pot. Bring to a gentle simmer over medium heat, skimming any foam, and cook for 25-30 minutes, until the chicken is cooked through and tender.
Lift the chicken out with tongs, let it cool slightly, then shred the meat, discarding bones and skin. Strain the broth through a fine-mesh sieve and return it to the pot; discard the aromatics.
Stir the rinsed rice into the strained broth and bring to a boil. Lower the heat and simmer uncovered for 40-45 minutes, stirring often and scraping the bottom, until the rice has collapsed into a thick, creamy porridge; add hot water a little at a time if it becomes too stiff.
While the porridge cooks, heat the vegetable oil in a small pan over medium-low heat. Fry the thinly sliced shallots, stirring, for 6-8 minutes, until golden and crisp; drain on paper towels and keep the shallot oil.
Boil the eggs in a small saucepan for 9 minutes, then cool under cold running water, peel and halve them. Stir the remaining 1/2 teaspoon salt into the porridge and taste; it should be savory and soft.
Ladle the porridge into bowls and top with shredded chicken, egg halves, scallions and fried shallots. Drizzle with kecap manis, add sambal oelek and a little reserved shallot oil if you like; stir everything together at the table before eating.
Regional variant: Bubur Ayam Betawi
For Bubur Ayam Betawi, make a yellow broth by adding 1/2 tsp ground turmeric and 3 candlenuts (or macadamia nuts), crushed, to the chicken pot with the aromatics. Serve the porridge with the hot yellow broth poured over, plus pickled cucumber and carrot (acar) and fried shallots.
Cook's notes
- Keep the porridge at a gentle simmer and stir often; high heat makes it catch and scorch.
- If the porridge thickens before serving, loosen it with hot chicken stock or water—it should fall softly from the spoon.
- Shred the chicken while warm so it absorbs the kecap manis and sambal better.
Serve with
Sambal oelek, kecap manis, and optional cakwe or prawn crackers.
Make ahead and storage
Store porridge and toppings separately in the fridge for up to 2 days; reheat the porridge with a splash of stock or water, as it sets when cold.
