Bubur Ayam Bandung (Bandung-Style Chicken Rice Porridge), Savory, Smooth, and Warm in the Morning

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• 250 grams Rice
• 2 liters Water, for boiling the porridge
• 1 liter Chicken broth
• 2 leaves Bay leaves
• 2 leaves Kaffir lime leaves
• 1 tsp Salt
• 1 tsp Chicken bouillon powder
• 2 tbsp Oil, for sautéing
• 300 grams Boneless chicken breast
• 4 cloves Garlic, finely minced
• 6 Shallots, thinly sliced
• 3 tbsp Sweet soy sauce (kecap manis)
• 1 tbsp Soy sauce
• 1/2 tsp Ground black pepper
• 1/2 tsp Granulated sugar
• 2 pieces Cakwe (Chinese fried dough sticks), cut into pieces
• 3 tbsp Fried soybeans
• 2 stalks Green onion, thinly sliced
• 2 stalks Celery, thinly sliced
• 4 tbsp Fried shallots
• to taste Sweet soy sauce, for drizzling on top
• to taste Boiled bird's eye chili sambal (blend it yourself)
• to taste Crackers (kerupuk)

👩‍🍳 Instructions

1. 1 Wash the rice thoroughly, then put it into a large pot along with the water and chicken broth. Cook over medium heat, stirring occasionally so it doesn't clump at the bottom of the pot.
2. 2 Add the bay leaves and kaffir lime leaves to the simmering rice, and let it boil gently (don't let the heat get too high) for about 30-40 minutes until the rice breaks down into a smooth, silky porridge.
3. 3 Add the salt and bouillon powder, and stir well. Taste and adjust the seasoning if needed. Lower the heat and keep the porridge warm, stirring occasionally so it doesn't stick.
4. 4 While waiting for the porridge to cook, boil the chicken breast in a separate pot with a little water until cooked through, then remove and shred the meat. The cooking liquid can be saved as extra broth.
5. 5 Heat the oil in a skillet, and sauté the garlic and shallots until fragrant and lightly browned.
6. 6 Add the shredded chicken to the sautéed aromatics, stirring well. Add the sweet soy sauce, soy sauce, ground black pepper, and sugar. Cook until the seasoning is well absorbed and slightly dry, then remove from heat and set aside.
7. 7 Fry the cakwe briefly if it isn't crispy yet, then cut into pieces as desired. Also prepare the fried soybeans, green onion, celery, and fried shallots as garnishes.
8. 8 To serve, pour the hot porridge into serving bowls. Top with the sweet soy sauce shredded chicken, cakwe, soybeans, green onion, celery, and fried shallots.
9. 9 Drizzle a little sweet soy sauce on top, and serve with bird's eye chili sambal and crackers on the side. The chicken porridge is ready to enjoy while warm.

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📊 Nutrition Facts / serving

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