Cherry & Dennis Helper Habitat
Indonesian Bubur Ayam Chicken Porridge
印尼雞肉粥
Recipe overview
Rice is simmered in strained chicken stock until spoonable, then topped with moist shredded chicken, crisp shallots and spring-onion oil for a complete Indonesian porridge bowl.
01
Ingredients
Main ingredients
- 250 g white rice
- 400 g chicken thigh
- 15 g ginger
- 1.5 L unsalted chicken stock
- 10 g garlic
- 80 g shallots
- up to 200 ml hot water for adjusting consistency
Porridge seasoning
- 1 tsp salt
- 1/2 tsp ground white pepper
Shallot-frying oil
- 2 tbsp vegetable oil
Serving garnish
- 2 tbsp spring-onion oil
02
Tools
- Chef’s knife and two chopping boards
- Heavy soup pot and wooden spoon
- Fine sieve
- Small frying pan
- Draining rack and heatproof tongs
- Probe thermometer
- Ladle
03
Steps
Step 1
Rinse the rice
Rinse rice in three changes of water until the rinse water is only slightly cloudy.
Step 2
Poach chicken in measured stock
Put chicken thigh, sliced ginger, garlic and 1.5 litres unsalted chicken stock in a pot; bring to a gentle boil.
Step 3
Simmer and skim the chicken
Lower to a steady simmer and cook chicken 12 minutes; skim foam to keep the stock clean.
Step 4
Probe chicken to 74°C
Probe the thickest chicken piece; it must reach 74°C with no pink centre.
Step 5
Strain stock and shred chicken
Lift chicken to a clean plate, strain the stock and shred chicken once cool enough to handle.
Step 6
Return stock and add rice
Return strained stock to the pot, add rinsed rice and bring it back to a boil.
Step 7
Simmer while scraping the base
Lower heat and simmer uncovered 30 minutes, stirring the bottom every 5 minutes to prevent sticking.
Step 8
Adjust to a spoonable texture
If needed, add hot water by the tablespoon, up to 200 ml, to keep a loose spoonable porridge, then season with salt and white pepper.
Step 9
Fry and drain the shallots
Heat oil over medium heat; fry sliced shallots 3 minutes until golden, then drain them on a rack.
Step 10
Moisten the shredded chicken
Warm shredded chicken in a small ladle of porridge stock so it stays moist.
Step 11
Check the broken-down rice
Check rice grains have broken down and the porridge coats a spoon but still flows slowly.
Step 12
Top with chicken, shallots and scallion oil
Ladle porridge into bowls, top with chicken, fried shallots and spring-onion oil; serve warm for elderly diners.
Common mistakes
- Adding dry rice without rinsing clouds the porridge.
- Skipping the 74°C chicken check is unsafe.
- Leaving the pot unstirred scorches rice at the bottom.
- Making the porridge too thin changes it into soup.
Tips
Stir the pot bottom regularly because rice settles and burns before the porridge looks thick.
Keep shredded chicken separate until serving so it remains moist and recognisable.
Serve the porridge warm and spoonable; it is a meal, not a drinkable soup.
