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Chicken Rice Porridge (Bubur Ayam) Recipe

Chicken Rice Porridge (Bubur Ayam) Recipe

Chicken Rice Porridge (Bubur Ayam) Recipe

In a country that has an amazing array of delicious food, it’s difficult to determine what is the national favorite. However, my personal guess as to Indonesia’s national favorite would have to be the Chicken Rice Porridge. Though it’s classified as a type of soup, Indonesians eat this porridge throughout the day. It is so popular that several major hotels around the country dedicate midnight buffets to it. There are also a number of 24-hour hole-in-the-wall joints that specialize in making various versions of this popular porridge. During my college years, I would often visit Indonesia with friends, going on midnight runs to the local Bubur joint to satisfy those late night cravings. There’s nothing like a steaming bowl of Chicken Rice Porridge with a heavy sprinkling of green onions (scallions) and fried garlic, generously drizzled with Sriracha sauce to bring a close a long day.

Ingredients :

    • 4 quarts (4.5 liters) water
    • 2 large chicken breasts, bone-in (3 medium chicken breasts) (1 lb/450 g)
    • 3 cups (500 g) cooked rice
    • 6-10 garlic cloves smashed
    • 11/2 teaspoons salt


    • 1 green onion (scallion), thinly sliced
    • 4 tablespoons Fried Garlic
    • 2 or 3 shrimp crackers


    • Sweet soy sauce
    • Sriracha chili sauce

Method :

    1. Vigorously boil the 3 quarts (3 liters) of water in a large pot or wok over high heat. Carefully slip the chicken into the boiling water and lower to medium high heat and boil the chicken for 40 minutes. Then remove the chicken and set aside to cool.
    2. Spoon the cooked rice into the stock; stir and let it simmer over medium heat for 30 minutes, stirring occasionally.
    3. While the rice is simmering in the stock, chop the cooled chicken into thin slivers and return to the stock; add the smashed garlic and salt.
    4. Add the remaining 1 1/2 quarts (1.5 liters) of water and simmer for another 30 minutes stirring occasionally. Once the porridge has reached a thick and smooth consistency, ladle the porridge into serving bowls. Sprinkle the green onion, Fried Garlic, and shrimp crackers over the porridge and serve with the sweet soy sauce and Sriracha chili sauce on the side.