Description
Bubur Ayam is a type of Indonesian chicken congee cooked with Indonesian spices then served with spring onions, crispy fried shallots, tongcai, cakwe, kicap manis and kerupuk
Ingredients
Scale
- 6 cups chicken stock
- 2 cups uncooked white rice
- 2 pcs chicken thighs, pre cooked and flaked
- 4 cloves garlic, minced
- 3 pcs birds eye chillies, finely chopped
- kecap manis (sweet soy sauce)
- 1 bunch spring onions, chopped
- crispy fried shallots, to garnish
- fish sauce
- ground white pepper
- oil
Instructions
- In a pot add a small amount of oil then add the garlic and sauté until fragrant.
- Pour chicken stock and add the rice then bring to a boil then simmer for 20 minutes.
- Add the flaked chicken thigh into the pot then continue to cook for 5 more minutes, add water if necessary, according to your preference
- Season with fish sauce and ground white pepper.
- Serve in individual bowls topped with spring onions and crispy fried shallots. In a small sauce bowl combine kecap manis and birds eye chillies then serve it as a condiment