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Bubur Ayam

Indonesian chicken and rice porridge


  • 230 grams long grain rice
  • 1 package of 'sop' instant ingredients from 'bamboe' check stores at Chinatown
  • 1 chicken bouilon
  • salt
  • 2 screwpine leaves tied in knots
  • 2 Salam leaves check at stores in Chinatown - can be subs with bay leaf, but a small one only as bay leaf is too strong compare to Salam leaf.
  • 3 green onion
  • 1 stalk of celery
  • 2 chicken breasts skinless, boneless
  • 2 liters of water for the porridge
  • 3 1/2 cups of water for the soup or as needed
  • 1-2 tbsps of vegetable oil
  • 1 egg beaten
  • deep fried shallots
  • hot sauce and soya sauce
  • shrimp chips check at stores in Chinatown, if not online



  • Wash clean rice then bring to a boil along with the screwpine, chicken bouillon, a dash of salt to taste, and Salam leaves. Cook until porridge formed.


  • Heat oil in a pan, saute the bamboe instant ingredients, then pour about 2 liters of water. Add in the chicken breasts.
  • Bring soup to boil until chicken are cooked.
  • When the chicken breasts are cooked, take out from the soup, then add in celery stalk plus 1 green onions into the soup.


  • Shredded boiled chicken, set aside
  • Make omelet outta the egg, slice thinly, set aside
  • Thinly sliced the 2 green onions, set aside
  • Place amount of cooked porridge in a bowl, then followed with shredded chicken, omelet, green onions, deep fried shallots and sauces as desire, then pour a sum of soup into the dish.
  • Serve hot with shrimp chips as companion.