breakfast · dairy-free
Bubur ayam
Indonesian chicken rice porridge with shredded chicken, soy, fried shallots, crackers and sambal.
- Time
- 75min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat, soy, peanuts and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Simmer rice in stock with leaves and lemongrass, stirring, 1 hour until porridge.
-
2
Rub chicken with spice paste, simmer in a little water until it reaches 74°C (165°F); shred.
-
3
Season porridge with salt.
-
4
Ladle into bowls.
-
5
Top with chicken, kecap, fried shallots, crackers and sambal.
