Bubur Ayam
A comforting Indonesian rice porridge cooked in spiced broth, served with shredded chicken, scallions, and crispy fried shallots.
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
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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.
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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.
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3
Remove 1 lb boneless chicken thighs from the pot and verify the internal temperature reaches 165 degrees F with a meat thermometer.
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4
Shred 1 lb boneless chicken thighs using two forks and discard 1 inch sliced fresh ginger.
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5
Ladle porridge into bowls and top with shredded 1 lb boneless chicken thighs, 4 sliced scallions, and 2 tbsp fried shallots.