Chicken rice porridge

Chicken rice porridge

By
From
East
Serves
4-6
Photographer
Leanne Kitchen

Indonesians call this dish bubur ayam, which means chicken porridge or congee – a nod to its Chinese influence. You will find versions of this breakfast dish from street vendors to ritzy hotels. The dish comes alive with the addition of traditional condiments – spring onions, soy sauce and fried shallots, to name just a few.

Ingredients

Quantity Ingredient
200g jasmine rice, rinsed
1 fresh bay leaf
2 kaffir lime leaves
sea salt
ground white pepper

Stock

Quantity Ingredient
2 chicken leg quarters
4 kaffir lime leaves, bruised
1 lemongrass stem, bruised and tied in a knot
2 cm piece fresh galangal, sliced
1 onion, halved and thickly sliced
4 garlic cloves, halved
3 cm piece fresh turmeric, sliced
or 1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg

Fried soy beans

Quantity Ingredient
185g dried soy beans, soaked in water overnight, drained
vegetable oil, for shallow-frying

To serve (optional)

Quantity Ingredient
chinese celery leaves
fried chinese dough sticks, sliced
rice crackers

Method

  1. For the stock, combine all the ingredients in a large saucepan with 1.5 litres water. Bring to a simmer over medium heat, reduce the heat to low and cook for 25 minutes, or until the chicken is cooked through. Remove from the heat, transfer the chicken to a plate, strain the stock and reserve the liquid.
  2. For the fried soy beans, put the beans in a saucepan over medium heat with enough water to cover. Bring to a simmer and cook over low heat for 45 minutes or until tender, adding extra water, if necessary, to keep the beans covered. Drain well then spread the beans in a single layer on a tray to cool. Remove any imperfect beans and loose shells/skin. Pat dry with paper towel.
  3. Heat enough oil for shallow-frying in a large frying pan over medium heat (the oil should be about 1.5 cm deep). Add the beans, in batches if necessary, and cook for about 8 minutes or until golden and crisp. Drain well on paper towel.
  4. Combine the rice, bay leaf and kaffir lime leaves in a medium saucepan and add 1.25 litres of the reserved stock. Bring to a simmer and cook, stirring often, for 45 minutes or until the mixture is thick and the rice is starting to fall apart. Season to taste with sea salt and ground white pepper, thinning with some of the reserved stock if necessary. Reheat the remaining stock in a small saucepan and keep it hot.
  5. Shred the chicken meat, discarding the fat and bones. Divide the rice mixture among large serving bowls, top with the shredded chicken and celery leaves, then pour some of the reserved stock into each bowl. Serve with the dough sticks, crackers and fried soy beans on the side.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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