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.
- 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
Put the rice and 2 cups of water in a saucepan over high heat.
When it starts to boil add the garlic and the chicken.
Cook for 15-20 minutes; the chicken should be cooked through.
Make the omelette by breaking the egg, and mixing and cooking it thinly in vegetable oil.
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.
Pour some sweet soy sauce into a small bowl and add the chopped chilis.
Distribute the ‘porridge’ into two deep bowls.
Add the shredded chicken, omelette, fried onion, beans, and some chopped parsley.
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.
Serving: 1g | Calories: 450kcal | Carbohydrates: 78.9g | Protein: 21.7g | Fat: 4.2g | Saturated Fat: 0.9g | Cholesterol: 114mg | Sodium: 107mg | Fiber: 3.3g | Sugar: 1.2g