Bubur Ayam

Bubur ayam
Prepare ingredients.
Prepare 1,5 liter of water and 1 chicken breast in a cooking pot.
Add 1 tablespoon of salt.
Add 2-3 bay leaves.
Add pieces of 2 stalks of lemon grass.
Add pieces of 2 centimeters of galangal.
Heat the water and bring to boil.
Add pieces of 2 red onions to a food processor.
Add 4 garlic cloves.
Add 5 candlenuts.
Add 1 teaspoon of turmeric powder.
Add 1 tablespoon of coriander seed powder.
Add 1/2 teaspoon of pepper powder.
Add 1/2-1 teaspoon of nutmeg powder.
Grind the spice mix finely.
Heat 1-2 tablespoons of cooking oil in a pan.
Put the spice mixture into the hot oil.
Fry the spices until they start to get fragrant.
Add the spice mix to the cooking pot.
Stir briefly. Turn heat to medium. Cook until chicken is done.
Remove the meat from the broth.
And then put aside.
Heat 100-200 milliliters of cooking oil in a wok.
Put the chicken into the hot oil.
Fry until golden brown.
Remove chicken from the oil.
Cool slightly.
Shred chicken meat with the fingers along the grain into long strips.
Heat 2 liters of chicken broth in a cooking pot.
Add 200 grams of rice.
Bring to boil.
Turn heat to a lowest level.
Continue cooking. Stir constantly ...
... until rice has formed porridge.
Cut cakwe into pieces (optional).
Finely chop the parsley.
Prepare the portion to serve.
Add shredded chicken meat at will.
Add pieces of cakwe (optional).
Add chopped parsley.
Take chicken broth ...
...to taste.
Add fried onions at will.
Serve with sambal.


Bubur ayam is an Indonesian rice porridge with shredded chicken breast served with some condiments, such as chopped scallion, crispy fried shallot; topped with yellow chicken broth and cakwe.


1 chicken breast
200 grams rice
2 liters chicken broth
2 onions
4 cloves garlic
1 tablespoon coriander seed powder
5 candlenuts
2 bay leaves (original: Indonesian bay leaves)
2 lemon grass (2 stalks)
2 galangal (2 cm)
1 teaspoon turmeric powder
1⁄2 teaspoon nutmeg powder (1/2 - 1 teaspoon)
1 tablespoon salt (1,5 - 1 tablespoon)
1⁄2 teaspoon pepper powder
  chopped parsley (at will)
  fried onion (at will)
  cakwe or youtiao (optional)
  chili sauce (optional)
  cooking oil (for deep-frying)