Bubur Ayam – Indonesian Chicken Congee
A comforting rice porridge topped with shredded chicken, fried shallots and fresh herbs, perfect for a gentle start to the day.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Combine the rice and water in a pot; bring to a boil over medium heat, then reduce to a gentle simmer, stirring occasionally to prevent sticking.
-
Step 2 of 5
Simmer the rice for about 30‑35 minutes, until it breaks down into a thick, creamy porridge; add more water if it becomes too dry.
-
Step 3 of 5
While the porridge cooks, heat a splash of oil in a pan over medium heat, sauté the ginger and garlic until fragrant, then stir in the shredded chicken, soy sauce, salt and pepper, cooking for 3‑4 minutes.
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Step 4 of 5
When the congee is ready, ladle it into bowls, top with the spiced chicken, then garnish with fried shallots, cilantro, scallions and optional anchovy flakes.
-
Step 5 of 5
Serve immediately, allowing guests to stir the toppings into the warm porridge.
Notes from the kitchen
If long‑grain rice yields a thinner texture, substitute with short‑grain or glutinous rice for a richer mouthfeel. Leftover congee reheats well, adding a splash of water to loosen it.
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