Indonesian chicken rice porridge — comfort food, street food, morning essential.
Bubur Ayam is Indonesia's beloved comfort porridge — rice is cooked until soft and creamy, then topped with shredded chicken, fried shallots, cilantro, and a swirl of soy sauce. It's served for breakfast or any meal, soft and soothing, warming from inside out. The toppings provide texture and flavor contrast.
Serves 4
Heat oil. Add garlic and ginger, cook 1 minute. Add rice and stir to coat.
Add water, turmeric, and salt. Bring to boil.
Reduce heat to low and simmer 35-40 minutes, stirring occasionally, until rice breaks down into creamy porridge.
While rice cooks, fry remaining shallots in oil until golden and crispy. Drain on paper towels.
Pour porridge into bowls. Top with shredded chicken, fried shallots, cilantro, lime, and soy sauce.
The porridge should be creamy like soup, not thick.
Fried shallots are essential for texture and flavor.
Add sliced eggs on top.
Use shredded leftover turkey or duck.
Best served fresh. Porridge base keeps up to 2 days refrigerated; add toppings fresh.
Bubur Ayam is sold by street vendors throughout Indonesia at breakfast time, a beloved comfort food for millions.
Not enough liquid or not cooked long enough. Use 8+ cups liquid and cook 40+ minutes, stirring occasionally.
Per serving (350g / 12.3 oz) · 4 servings total
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