Indonesian Chicken Rice Porridge (Bubur Ayam)

Instructions

1. 1

   Mise en place: Rinse 200 g jasmine rice under cold water in a fine mesh sieve until the water runs mostly clear. Slice 30 g scallions into thin rounds. Have 200 g cooked shredded chicken breast ready. Set out a deep, heavy-bottomed saucepan for the porridge and a small saucepan for boiling the eggs.

2. 2

   Combine the washed jasmine rice and 1200 ml chicken broth in the heavy-bottomed saucepan over high heat. Stir gently with a wooden spoon so no rice settles at the bottom. Bring the mixture to a rolling boil with vigorous bubble formation, which will take about 5 to 7 minutes.

3. 3

   Turn the heat down to low. Simmer the porridge uncovered for 20 minutes, stirring every 3 to 4 minutes to prevent scorching. The rice grains should break down into a thick, creamy porridge. If the mixture dries out or sticks to the bottom, stir in 100 ml of warm water and reduce heat slightly.

4. 4

   While the porridge simmers, bring water to a boil in the small saucepan. Carefully lower 4 eggs into the boiling water and cook for 6 minutes over medium heat for soft yolks. Immediately transfer the eggs to a bowl of ice-cold water for 3 minutes, then peel them gently and slice each in half.

5. 5

   Once the porridge reaches a smooth, thick consistency, take the pot off the heat. Drizzle in 15 ml toasted sesame oil and stir continuously with a wooden spoon for 30 seconds until completely incorporated and aromatic. Taste and add a pinch of salt if your broth was unsalted.

6. 6

   Ladle the hot porridge into 4 warm serving bowls. Arrange 50 g of shredded chicken, 2 egg halves, and a handful of sliced scallions on top of each bowl. Drizzle 10 ml sweet soy sauce over each portion and sprinkle with 30 g crispy fried shallots total. Serve hot immediately.

Serve with

Drink

Chinese Chrysanthemum Goji Herbal Tea (Juhua Gouqi Cha)

Chinese · 30 min