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Bubur Ayam For Delicious Breakfast
Bubur Ayam is one of the most sought-after street foods and such a comforting food to enjoy for breakfast. You can easily find the food gawker selling this chicken rice porridge in Indonesia.
The soft rice congee with delicate herb fragrance marries well with flavoursome spiced yellow sauce, soy sauce and chilli sauce. One can never have enough of this humble yet full of texture rice dish.
And you enjoy this simple rice porridge with shredded chicken, fried soya beans, Cakwe slices, spring onions and Kerupuk.
If you want to make simple bubur ayam, you can just make this rice congee, the sauce and the shredded chicken
Although there are typical elements that many recipes have, you can make Bubur Ayam in so many ways and enjoy it with so many different things.
You may find the dish is slightly different from one region to the others.
But one thing for sure is that every Bubur Ayam has rice congee and shredded chicken in it.
To make the rice porridge, basically, you can use any type of rice such as Basmati, Thai, short-grain, or long-grain rice.
The difference is that rice with high starch content, such as Thai rice and short-grain rice, will make stickier rice porridge with a creamier taste.
The things that make this Indonesian chicken porridge delightful to enjoy are the flavouring sauces and the variety of garnish that accompanies the plain rice congee.
Most of Bubur Ayam across Indonesia will have yellow spiced sauce and light soy sauce. And it will be topped with fried soya beans, shredded chicken, Cakwe slices, and some rice crackers (Kerupuk).
But some sellers put a raw egg yolk in between the piping hot rice congee. And some others will put slices of hard-boiled egg.
So, feel free to try any of those varieties if you like.
Making the rice porridge itself is easy and doesn’t take much time. You just boil the rice in plenty of water with some herbs and salt.
However, to enjoy the rice congee as Bubur Ayam, you will need to prepare at the minimum the yellow spiced sauce, shredded chicken and Cakwe. Because these are the usual elements for Indonesian chicken rice porridge.
For the sauce, all you need is to pound the spices and cook the paste with some water until it is bubbling and simmering.
As for the shredded chicken, technically, you can use any cooked chicken. Sometimes I use Indonesian fried chicken, Ayam Bumbu, and other times I use any leftover roast chicken. I include how to cook the chicken the simple way in this recipe, in case you need it.
And you can try making Cakwe yourself by following my easy Cakwe recipe. Granted, you will enjoy it for your snacks too.
Top Tips For The Most Delicious Rice Porridge
- Add the salt to the rice when the water reaches boiling point. Else, it takes longer for the water to boil.
- When the rice grains are fully cooked, try to stir the porridge as often as possible. The more stirring we do, the creamier our congee will be.
- If you don’t have salam leaves, you can substitute with 3 curry leaves and 1 bay leaf. The fragrance will not be the same, but it slightly resembles.
Thank you for checking this Bubur Ayam recipe. I hope you’re now planning to try. When you, please share what you think about it in the comments below.
Before you go, don’t forget to check out my other Indonesian food recipes for breakfast.
- Lontong Sayur Betawi: hard-boiled rice with vegetable curry.
- Ketoprak Jakarta: beansprout, vermicelli, and tofu salad with peanut sauce.
- Bubur Kacang Hijau: Indonesian mung bean dessert with coconut milk.
- Nasi Goreng Tuna: Indonesian tuna fried rice.
- Nasi Goreng Seafood: Indonesian seafood fried rice.
- Nasi Uduk Jakarta: rice cooked in fragrant coconut milk.
Thank you and all the best.