Bubur Ayam Melayu (Malaysian Chicken Rice Porridge)
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Ingredients
- 200 g long-grain rice
- 1200 ml chicken stock
- 400 g boneless chicken thighs, diced
- 15 g fresh ginger, grated
- 2 garlic cloves
- 3 spring onions, sliced
- 1 fresh red chillies
- 1 tbsp light soy sauce
Nutrition (per serving)
- Calories
- 348 kcal
- Protein
- 24.2 g
- Carbohydrate
- 42.2 g
- of which sugars
- 1.3 g
- Fat
- 8.9 g
- of which saturates
- 2.5 g
- Fibre
- 1.2 g
- Salt
- 3.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the rice and put it in a large pot with the chicken stock, ginger and garlic. Bring to the boil, then reduce to a simmer.
- 2
Cook, stirring every few minutes so it does not catch on the bottom, for 30 minutes until the rice has broken down into a thick porridge.
- 3
Add the chicken thigh pieces and simmer for a further 10-12 minutes until the chicken has no pink remaining and the porridge is thick.
- 4
Stir in the light soy sauce and season with a little salt.
- 5
Ladle into bowls and top with the spring onions and sliced red chilli.
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