A bowl of bubur ayam — rice congee with shredded chicken, a boiled egg and a spoon of sambal
Người mới

Bubur Ayam

Rice congee under shredded chicken, fried shallots, soy, crackers and a spoon of yellow broth — Indonesia's breakfast, wheeled through the streets before dawn and gone by nine.

Nguồn

Công thức của Indonesian home kitchens · 🏺 Truyền thống · Indonesian household cooking

Indonesia · the breakfast cartAn ownerless traditional dish, so no cook is credited. The cited article confirms it as the Indonesian and Malay version of chicken congee — rice congee with shredded chicken and condiments. Quantities and the keep-stirring warning are this book's own.

Background on Wikipedia

90 phút🍽 5 khẩu phần🔥 420 kcal🇮🇩 Indonesia🌶️
HalalKhông sữa

Các bước

  1. Simmer the chicken in the water with the ginger and salam leaves for 30 minutes. Lift it out and shred the meat.

  2. Wash the rice, add it to the same broth and cook 45 minutes on low, stirring often, until it breaks down completely.

    💡 Stir often and keep it low. Congee catches on the bottom the moment you stop, and once it tastes burnt the whole pot is finished.

  3. Fry the garlic, shallots, turmeric and coriander in a little oil, then toss the shredded chicken through it.

  4. Season the congee with salt. It should pour slowly, not hold its shape.

  5. Serve in bowls with the chicken on top, then kecap manis, fried shallots, crackers and herbs.

💡 Mẹo

  • The argument in Indonesia is whether to stir it. Diaduk (mixed) or tidak diaduk (not mixed) is asked at the cart and people have firm views.
  • A skewer of chicken satay or a soft-boiled egg on the side is the standard upgrade.

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https://morerecipesplease.com/vi/recipes/recipe/bubur-ayam

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