Bubur Ayam Jakarta (Indonesian Chicken Rice Porridge)
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Ingredients
- 200 g long-grain rice
- 1200 ml chicken stock
- 400 g boneless chicken thighs, diced
- 3 shallots, finely sliced
- 2 garlic cloves
- 1 tbsp light soy sauce
- 3 spring onions, sliced
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 421 kcal
- Protein
- 24.6 g
- Carbohydrate
- 44.7 g
- of which sugars
- 2.9 g
- Fat
- 15.6 g
- of which saturates
- 3 g
- Fibre
- 1.8 g
- Salt
- 3.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a small pan and fry the shallots for 4-5 minutes, stirring often, until crisp and golden. Lift out onto paper towel.
- 2
Rinse the rice and put it in a large pot with the chicken stock and garlic. Bring to the boil, then reduce to a simmer.
- 3
Cook, stirring every few minutes so it does not catch, for 30 minutes until the rice has broken down into a thick porridge.
- 4
Add the chicken and simmer for a further 10-12 minutes until it has no pink remaining and the porridge is thick.
- 5
Stir in the light soy sauce and season with a little salt.
- 6
Ladle into bowls and top with the crisp fried shallots and spring onions.
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