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.
Ingredients
- 1 cup jasmine rice, rinsed
- 8 cups low-sodium chicken stock
- 1 lb boneless, skinless chicken thighs
- 4 slices fresh ginger, sliced
- 4 cloves garlic cloves, smashed
- 4 shallots, thinly sliced
- 1/4 cup vegetable oil
- 2 tbsp soy sauce
- 2 tsp toasted sesame oil
- 2 stalks celery stalks, thinly sliced
- 4 green onions (scallions), sliced
- 1 tsp salt
- 1/2 tsp ground white pepper
Instructions
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1
In a medium pot, combine 1 cup rinsed jasmine rice, 8 cups low-sodium chicken stock, 4 slices sliced fresh ginger, and 4 cloves smashed garlic cloves. Bring to a boil over high heat, then add 1 lb boneless, skinless chicken thighs.
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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).
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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.
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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.
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5
Ladle the porridge into bowls. Top each with shredded boneless, skinless chicken thighs, crispy shallots, 2 stalks thinly sliced celery stalks, and 4 sliced green onions (scallions). Drizzle with 2 tbsp soy sauce and 2 tsp toasted sesame oil. Serve hot.