• Bubur Ayam Recipe (Indonesian Congee with Chicken), Bali, Indonesia. Copyright 2014 Terence Carter / Grantourismo. All Rights Reserved.

Bubur Ayam Recipe for Indonesian Congee with Chicken and Shredded Omelette

This authentic bubur ayam recipe makes the traditional Indonesian congee with chicken and shredded omelette that is a classic local breakfast, a Balinese version of the region-wide congee or rice porridge dishes with which Asian food lovers will be familiar.

This bubur ayam recipe that I learned to make from a local here in our villa rental in Bali, Indonesia, was a reminder that one of the things we are certainly not missing this year on our Grantourismo project living like locals is the hotel breakfast.

The repetition of crowded hotel breakfast rooms, people eating like there is no tomorrow, and overcooked or excessively runny eggs has seen us skipping many a hotel breakfast in the past during our work as travel writers, particularly if we had an espresso machine in our hotel room.

But what we did like about hotels in Asia, was when we stayed at a hotel that actually catered to Asian guests and there always seemed to be a congee simmering away in a pot, with a wide array of condiments to spice up the rather homely rice broth. Here in Indonesia and Bali, the Indonesian congee is known as bubur and it is most commonly made with chicken.

As part of my quest to learn as much as I could about Balinese cuisine during our two weeks here, I have been cooking with Desak, our in-house villa cook, learning everything from this bubur ayam recipe, below, to a basa gede Balinese sauce recipe, and Balinese-style saté and ayam betutu, a steamed chicken dish wrapped in banana leaf that are made with the basa gede.

Bubur Ayam Recipe for Indonesian Congee with Chicken and Shredded Omelette

After a couple of days of making us scrambled eggs and the thin omelettes that the Balinese love, Desak, our cook at the villa, made us this wonderful bubur ayam recipe for the Indonesian congee with chicken (ayam) and shredded omelette.

Where are the eggs, you’re asking, considering I’m calling this series of breakfast posts ‘Weekend Eggs’? Well that’s a great question. I asked Desak to teach me a local breakfast dish that had eggs in it and she suggested this bubur ayam recipe for Indonesian congee with chicken, which has a shredded omelette sprinkled over the top. Good enough for me, considering that this is the last Asian stop on our year-long grand tour.

This bubur ayam recipe is quite simple. Rice cooked with some garlic with a chicken breast poaching in the pot — that becomes the stock. An omelette chopped into strips and placed on the rice porridge with the poached chicken meat shredded on top as well. Add some condiments and you’re done.

While this bubur ayam recipe doesn’t make a spicy rice porridge, the condiments can be spicy. Desak has a fondness for serving kecap manis (sweet soy sauce) and lethal, chopped, tiny green bird’s-eye chilis in a small bowl with just about everything, so if you think your Indonesian congee is bland, a small amount of this mix will fix it!

The sweet soy sauce is essential to flavour the dish (adding a saltiness that brings out the flavour) even if you don’t want the chilis. It’s probably best to take a spoonful of the soy without the chili slices if you don’t like the heat.

The most intriguing ingredient in Desak’s bubur ayam recipe is the semi-dried beans from the yard long beans (kacang panjang) that grow so prolifically here in Bali. Desak called them ‘peanuts’, but while they superficially had the look of peanuts, they had even more of a crunch.

Desak’s bubur ayam recipe also includes some dried Indonesian bay leaves which she adds to the stock. If you can’t find them just use normal bay leaves.

This bubur ayam recipe makes for a delicious, filling breakfast that’s great after a morning surf or swim and you’ve burnt up some calories.

Bubur Ayam Recipe for Indonesian Congee with Chicken and Shredded Omelette

5.0 from 2 reviews
Bubur Ayam Recipe (Indonesian Congee with Chicken)
Bubur Ayam is quite a simple dish. Rice cooked with some garlic with a chicken breast poaching in the pot. An omelette chopped into strips and placed on the rice porridge with the poached chicken meat shredded on top as well. Add some condiments and you’re done.
Cuisine: Balinese
Recipe type: Breakfast
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 1 egg
  • 1 chicken breast
  • 1 cup of rice
  • ½ cup of beans
  • 1 clove of garlic, slightly crushed
  • 1 handful parsley, chopped
  • Dry fried onions
  • Several small green bird’s-eye chilis, chopped finely
  • ½ cup of kecap manis (sweet soy sauce)
  1. Put the rice and 2 cups of water in a saucepan over high heat.
  2. When it starts to boil add the garlic and the chicken.
  3. Cook for 15-20 minutes; the chicken should be cooked through.
  4. Make the omelette by breaking the egg, and mixing and cooking it thinly in vegetable oil.
  5. Cut the omelette into strips. Shred the chicken, making sure it’s cooked right through. Some Balinese cooks will then fry the chicken as well.
  6. Pour some sweet soy sauce into a small bowl and add the chopped chilis.
  7. Distribute the ‘porridge’ into two deep bowls.
  8. Add the shredded chicken, omelette, fried onion, beans, and some chopped parsley.
  9. Add a little of the soy sauce to the bowl. Leave the bowl on the table for those who want some of the chilis to give the dish some real kick.
Nutrition Information
Serving size: 1 Calories: 450 Fat: 4.2g Saturated fat: 0.9g Carbohydrates: 78.9g Sugar: 1.2g Sodium: 107mg Fiber: 3.3g Protein: 21.7g Cholesterol: 114mg

Do let us know if you make this bubur ayam recipe in the comments, below. We’d love to hear how it turns out.

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2018-09-30T15:12:11+00:00By |

About the Author:

Professional travel/food editorial/commercial photographer and food and travel writer based in Asia. His photography and writing assignments has seen him visit over 70 countries. Has authored some 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Thomas Cook, and AA Guides. Photography has appeared in Conde Nast Traveler, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Wanderlust, Get Lost, Travel+Leisure Asia, DestinAsian, Four Seasons Magazine, Fah Thai, Sawasdee and many more.


  1. Gita Syahrani April 21, 2011 at 9:10 am

    Hey Terence!

    It has been a blast reading the posts and I’m glad Bali left great memories for you too..I’m from Indonesia but currently living in the UK. Nehow, just a quick comment on the ‘sweet soy sauce’ translation. I think it should be ‘kecap manis’ since the word ‘mani’ in itself could be translated into something rather offensive in Indonesian:p

  2. Terence Carter April 22, 2011 at 4:21 am

    Glad you enjoyed the posts. Thanks, I’ve fixed the spelling. 😉

  3. Ciki July 20, 2011 at 3:35 pm

    Love Bubur Ayam.. and yes, the Balinese have a pension for serving most things with Kicap/kecap on the side! Look what you did.. now I have a hankering for congee..!! thx ! LOL

  4. Lara Dunston July 21, 2011 at 5:56 pm

    Congee… yum… been a while since we’ve had a good congee… might have to get Terence onto that, next! Thanks for dropping by! 🙂

  5. Jenna August 21, 2011 at 12:35 pm

    Yum! I love that you provide the recipe so we can try it ourselves. My dad lives there and when I’ve visited, I really enjoyed the food (of course), and when we stayed in hotels, I liked the savory, filling breakfasts with rice, etc. So much better than the sweet, unsatisfying breakfast we usually eat here in the U.S.!

  6. winar April 30, 2016 at 7:08 am

    Yup, chicken porridge is my favourite breakfast… its dedlicious..

  7. Terence Carter November 14, 2016 at 6:58 pm

    It sure is, Winar!

  8. Felicia July 19, 2017 at 10:45 am

    Thanks for the recipe. It’s like having a holiday at home eating this, only better as I prepared it myself. 🙂

  9. Lara Dunston July 19, 2017 at 11:31 am

    Thanks, Felicia! Few better ways to travel than through food! Thanks for dropping by!

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