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Bubur Ayam

A comforting Indonesian rice porridge cooked in spiced broth, served with shredded chicken, scallions, and crispy fried shallots.

55 minMediumServes 4380 cal/serving

IndonesianBreakfastStovetopHigh ProteinDairy-FreeNightshade-FreeCorn-Free

Ingredients

  • 1 cup jasmine rice, rinsed
  • 1 lb chicken thighs, boneless
  • 6 cups chicken broth
  • 4 garlic cloves, minced
  • 4 shallots, minced
  • 1 inch fresh ginger, sliced
  • 1/2 tsp ground turmeric
  • 1 tsp salt
  • 4 scallions, sliced
  • 2 tbsp fried shallots

Instructions

  1. 1

    Combine 6 cups chicken broth, 1 cup rinsed jasmine rice, 4 minced garlic cloves, 4 minced shallots, 1 inch sliced fresh ginger, 1/2 tsp ground turmeric, 1 tsp salt, and 1 lb boneless chicken thighs in a large pot.

  2. 2

    Bring the broth mixture to a boil over medium-high heat, then reduce heat to low and simmer for 35 minutes until the rice breaks down into porridge.

  3. 3

    Remove 1 lb boneless chicken thighs from the pot and verify the internal temperature reaches 165 degrees F with a meat thermometer.

  4. 4

    Shred 1 lb boneless chicken thighs using two forks and discard 1 inch sliced fresh ginger.

  5. 5

    Ladle porridge into bowls and top with shredded 1 lb boneless chicken thighs, 4 sliced scallions, and 2 tbsp fried shallots.

Questions

How long does Bubur Ayam keep?

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

Can I halve or double Bubur Ayam?

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.

Serve it with

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