Chicken Porridge
(Bubur Ayam)

  • 300 gr chicken
  • 200 gr rice
  • 1 liter water
  • salt to taste
  • tsp. ground pepper
  • 2 pieces cakwe, finely sliced
  • fried shallots slivers
  • finely sliced spring onions
  • Simmer chicken in water to cover until tender with some salt.  Fry the chicken, debone and shred the meat.
  • Reserve 2 liter of the chicken broth.
  • Wash and drain the rice.  Boil in 1 liter water until grains are tender to the bite.  Add the chicken broth.   Bring to a simmer and continue simmering at low heat until porridge is ready and there is no separation of liquid and rice.  Add salt and pepper.
  • Serve porridge in deep bowls.   Garnish with the cakwe, shredded chicken, fried shallot slivers and sliced spring onions.  Add drops of light soy to taste.
  • Serve garlic chili sauce on the side.

Makes 6 servings


  • Cakwe is a savory roll that can be purchased in Chinese markets.
  • For added nutrition, a raw egg yolk can be added on the top of the hot porridge.

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