Bubur ayam (Indonesian chicken rice porridge)

An Indonesian street breakfast: rice cooked to a creamy porridge, topped with chicken, egg and plenty of crunchy, sweet-salty toppings. Vendors are already cooking it on street corners early in the morning.

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Method

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1. Rinse the rice, and bring to the boil with the stock, ginger, bay leaves and lemongrass.
2. Add the chicken, and take it out after 20 minutes. Cook the porridge over low heat, stirring often, for a further 40 minutes, until thick and creamy; if too thick, thin with water. Season with salt and pepper. ⏱ Timer: 20 min
3. Pull the chicken apart and shred into strips. If you like, fry briefly for 2 minutes in a little oil with the turmeric and a pinch of salt. ⏱ Timer: 2 min
4. Remove the ginger, lemongrass and bay leaves from the porridge.
5. Ladle the porridge into bowls, and top with chicken, egg, spring onion, celery leaves, peanuts and fried shallots.
6. Serve with sweet soy sauce, sambal and krupuk.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Can be made from leftover cooked rice in 20 minutes: just cook it in enough stock until it breaks down.
• The porridge thickens as it cools; thin it with stock when reheating.

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• Bánh mì thịt (Vietnamese baguette with pork and pickled vegetables)
• Bánh cuốn (steamed rice sheet rolls with mushroom and pork filling)

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