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Indonesian Style Chicken Congee (Bubur Ayam)

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Asian, Indonesian
Keyword: bubur ayam
Servings: 4

Ingredients

For the Congee

  • 200 g Rice broken grains
  • 6-8 cups Chicken Stock
  • 1 stalk Lemongrass bruised
  • 1 Bay leaf
  • 3 cm chunk Ginger bruised
  • 1 tsp Salt

For the Chicken and Kuah Kuning

  • 250 g Chicken thigh (breast will work fine too) boneless
  • 2,5 cups Chicken stock
  • 5 medium sized Shallots
  • 3 cloves Garlic
  • 2 pcs Candlenut
  • 1 tsp Ground corriander seeds
  • 3 cm chunk Turmeric
  • 1 tsp Salt
  • 2 tbsp Cooking oil
  • 1 stalk Lemongrass bruised
  • 2 Kaffir lime leaf
  • 1 Bay leaf

Toppings

  • Soy beans
  • Sambal (Chilli paste)
  • Youtiao (Chinese crullers)
  • Scallions thinly sliced
  • Parsley chopped
  • Kerupuk (prawn crackers)

Notes

For the congee: 
  • Wash rice thoroughly. Add 4 cups of the stock, lemongrass, bay leaf, ginger and salt and cook on medium high. 
  • Once it comes to a boil, reduce heat to medium low and cook until smooth and silky, adding stock whenever necessary. About 30-40 mins. 
For the chicken and kuah kuning
  • While the congee is cooking, prepare the kuah kuning.
  • Combine the shallots, garlic, candlenuts, ground coriander seeds, turmeric, salt and a tablespoon of oil together and mix with a submersion mixer until it becomes a paste.
  • Heat the other tablespoon of oil in a pan and cook the paste with the lemongrass, kaffir lime leaf and bay leaf until fragrant.
  • Add the chicken and cook until all sides are browned. Keep stirring and don't scorch the paste! 
  • Add chicken stock and bring to a boil. 
  • Reduce to low and gently cook for another 10-15 mins or until ready to assemble. 
Toppings
  • Soak the beans for at least 2 hours, ideally overnight. Drain and dry well with kitchen towel. Fry in hot oil for 3 minutes. As soon as they come out of the pan, sprinkle generously with salt. 
  • Sambal: to make the sambal, simply boil 3-5 bird's eye chili and 1 small clove of garlic until soft. Once cooked, reserve 2 tbs of the boiling water and mix with a submersion mixer. Put on a low heat until almost all the water has evaporated (about 5 mins). Add sugar and salt to taste.