Bubur Ayam

Cuisines

Best for

Recipe

Ingredients

	1 cup	Jasmine rice
	6 cups	Water
	200 grams	Chicken Breast , boneless and skinless
	2 cloves	Garlic , minced
	1 inch	Ginger , sliced
	2 tablespoons	Vegetable oil
	1 teaspoon	Salt
	1	Bay Leaf
	1	Lemongrass , bruised
	1 teaspoon	Turmeric powder
	1	Spring Onion , chopped
	1	Shallot , fried
	—	Soy sauce , to taste
	—	Pepper , to taste
	—	Lime , wedges

Instructions

1. 1 Rinse the jasmine rice under cold water until the water runs clear.
2. 2 In a large pot, bring the water to a boil and add the rice, bay leaf, and lemongrass.
3. 3 Lower the heat and let it simmer, stirring occasionally, until the rice breaks down and forms a thick porridge, about 30 minutes.
4. 4 In a separate pan, heat the vegetable oil over medium heat and sauté the garlic and ginger until fragrant.
5. 5 Add the chicken breast to the pan and cook until browned on all sides.
6. 6 Add turmeric powder and mix well with the chicken.
7. 7 Transfer the chicken mixture into the rice porridge pot and continue to simmer until the chicken is cooked through.
8. 8 Season the porridge with salt, pepper, and soy sauce to taste.
9. 9 Serve the bubur ayam hot, garnished with chopped spring onions, fried shallots, and lime wedges on the side.