Silky Malaysian chicken rice porridge topped with fresh mint, crispy shallots, and shredded chicken.
Bubur ayam, a rice porridge cooked down until creamy and topped with an array of textures, is a beloved breakfast across Malaysia and the wider Malay Archipelago. This version finishes the classic porridge with fresh mint rather than the more common scallions, giving the bowl a cooling brightness against the rich, savory base. The technique for real bubur is patience: rice is simmered in a generous amount of stock, well beyond a normal rice-to-liquid ratio, and stirred occasionally over low heat for 30-40 minutes until the grains fully break down into a smooth, spoonable porridge. Toppings -- crispy fried shallots, shredded poached chicken, and fresh herbs -- are added at the very end to preserve their individual textures against the smooth base. Served hot, this dish is comfort food any time of day across Malaysia, sold from breakfast stalls and cooked at home for a filling, easy-to-digest meal.
Serves 6
Combine rinsed rice with chicken stock in a heavy pot. Bring to a boil, then reduce to a low simmer.
Stir occasionally and simmer uncovered 30-40 minutes until the rice fully breaks down into a smooth, thick porridge.
Stir in salt and white pepper, adjusting the consistency with extra hot stock if too thick.
While the porridge cooks, ensure the shredded chicken, fried shallots, and torn mint leaves are ready.
Ladle porridge into bowls, top with shredded chicken, fried shallots, and torn mint.
Drizzle with fried garlic oil and kecap manis, squeeze fresh lime juice over each bowl, and serve immediately.
Stir the porridge every few minutes near the end of cooking -- it thickens quickly and can catch on the bottom of the pot.
Add the mint at the very last moment so it stays bright and fresh rather than wilting into the hot porridge.
Fry the shallots until deep golden but not dark brown, or they'll taste bitter as a topping.
Add a soft-boiled egg on top for extra richness.
Use scallions alongside or instead of mint for a more traditional topping combination.
Make it vegetarian with vegetable stock and fried tofu instead of chicken.
The porridge thickens significantly as it cools; store base and toppings separately in the fridge for up to 3 days. Reheat with extra stock to loosen.
Bubur ayam reflects the influence of Chinese congee traditions on Malaysian and broader Southeast Asian breakfast culture, adapted regionally with different local toppings and seasonings.
The porridge base can be made a day ahead and reheated with extra liquid; add fresh toppings right before serving.
It needs more time -- real bubur takes a full 30+ minutes of gentle simmering to fully break down into a smooth texture.
Water works with a bouillon cube or extra salt added, though stock gives noticeably more depth of flavor.
Per serving (360g / 12.7 oz) · 6 servings total
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