Malaysian Bubur Ayam with Fresh Mint

About This Recipe

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.

Ingredients

Serves 6

• 1 cupjasmine rice(rinsed)
• 6 cupschicken stock
• 2chicken thighs(poached and shredded)
• 2shallots(thinly sliced and fried until crisp)
• 1 tbspfried garlic oil
• 2 tbspsweet soy sauce (kecap manis)
• 0.25 cupfresh mint leaves(torn)
• 1lime(halved)
• 1 tspsalt
• 0.5 tspwhite pepper

Instructions

1. 1

   Simmer the rice

   Combine rinsed rice with chicken stock in a heavy pot. Bring to a boil, then reduce to a low simmer.

2. 2

   Cook low and slow

   Stir occasionally and simmer uncovered 30-40 minutes until the rice fully breaks down into a smooth, thick porridge.

3. 3

   Season the base

   Stir in salt and white pepper, adjusting the consistency with extra hot stock if too thick.

4. 4

   Prepare toppings

   While the porridge cooks, ensure the shredded chicken, fried shallots, and torn mint leaves are ready.

5. 5

   Assemble bowls

   Ladle porridge into bowls, top with shredded chicken, fried shallots, and torn mint.

6. 6

   Finish

   Drizzle with fried garlic oil and kecap manis, squeeze fresh lime juice over each bowl, and serve immediately.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions