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Bubur Ayam Chicken Rice Porridge

A comforting Indonesian rice porridge topped with shredded poached chicken, crispy shallots, celery, and a drizzle of soy sauce and sesame oil. A nourishing and gentle breakfast beloved across Indonesia.

55 minEasyServes 4320 cal/serving

IndonesianBreakfastStovetopStandardHigh FiberLow CarbLow-Sodium

Ingredients

  • 1 cup jasmine rice, rinsed
  • 8 cups low-sodium chicken stock
  • 1 lb boneless, skinless chicken thighs
  • 4 slices fresh ginger, sliced
  • 4 garlic cloves, smashed
  • 4 shallots, thinly sliced
  • 1/4 cup vegetable oil
  • 2 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 2 celery stalks, thinly sliced
  • 4 green onions (scallions), sliced
  • 1 tsp salt
  • 1/2 tsp ground white pepper

Instructions

  1. 1

    In a medium pot, combine 1 cup rinsed jasmine rice, 8 cups low-sodium chicken stock, 4 slices sliced fresh ginger, and 4 smashed garlic cloves. Bring to a boil over high heat, then add 1 lb boneless, skinless chicken thighs.

  2. 2

    Reduce heat to medium-low, cover partially, and simmer for 30-35 minutes, stirring occasionally, until the rice has broken down into a thick, creamy porridge. The boneless, skinless chicken thighs are done when they reach an internal temperature of 165°F (74°C).

  3. 3

    Remove the boneless, skinless chicken thighs and shred into bite-sized pieces using two forks. Discard the fresh ginger slices and garlic cloves. Season the porridge with 1 tsp salt and 1/2 tsp ground white pepper.

  4. 4

    While the porridge cooks, heat 1/4 cup vegetable oil in a small skillet over medium heat. Add 4 thinly sliced shallots and fry, stirring, for 6-8 minutes until deep golden and crispy. Remove with a slotted spoon onto a paper-towel-lined plate.

  5. 5

    Ladle the porridge into bowls. Top each with shredded boneless, skinless chicken thighs, crispy shallots, 2 thinly sliced celery stalks, and 4 sliced green onions (scallions). Drizzle with 2 tbsp soy sauce and 2 tsp toasted sesame oil. Serve hot.

Questions

Can I make Bubur Ayam Chicken Rice Porridge gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Bubur Ayam Chicken Rice Porridge keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Bubur Ayam Chicken Rice Porridge?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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