Bubur Ayam

Nutrition · per serving

Steps

1. 1

   Rinse the jasmine rice under cold water until the water runs mostly clear. Put it in a medium pot with 1 litre water, 20 g sliced ginger, 4 g salt, and 1 g white pepper. Bring to a boil over high heat, then reduce to a gentle simmer.

   120 g jasmine rice1 litre water20 g ginger, sliced4 g salt1 g white pepper
2. 2

   While the rice comes up to the boil, place the chicken thigh in a small saucepan with 500 ml water, 10 g sliced ginger, and 3 g salt. Bring just to a simmer and cook gently for 10-12 minutes, turning once, until the chicken is cooked through and reaches 74°C in the centre or is no longer pink when cut.

   220 g boneless skinless chicken thigh500 ml water10 g ginger, sliced3 g salt
3. 3

   Stir the rice porridge every few minutes as it cooks so the grains break down evenly and do not catch on the bottom. After about 18-20 minutes, it should be thick, creamy, and soupy; add a splash of hot water if it becomes too thick, because bubur should loosen slightly as you stir.

4. 4

   Lift out the chicken and let it rest for 2 minutes, then shred it finely with two forks or slice it thinly. A fine shred gives the most authentic texture and lets it blend into the porridge.

   220 g boneless skinless chicken thigh
5. 5

   Taste the porridge and adjust the consistency if needed with a little more hot water from the kettle. Spoon the bubur into 2 bowls, then top each bowl with shredded chicken.

   220 g boneless skinless chicken thigh
6. 6

   Finish each bowl with light soy sauce, scallions, chopped celery leaves, and fried shallots. Serve immediately while the porridge is steaming hot and the shallots stay crisp.

   20 ml light soy sauce20 g scallions, thinly sliced10 g celery leaves, roughly chopped20 g fried shallots

Origin & History

Bubur Ayam is one of Indonesia's most beloved breakfast dishes, especially popular in Java and widely sold by street vendors and small eateries. It developed from rice porridge traditions found across Asia, adapted locally with soy sauce, chicken, herbs, and crunchy toppings such as fried shallots. The result is a comforting dish that is simple, filling, and deeply familiar to many Indonesians.