Recipes › Bubur Ayam

Bubur Ayam

By Rani Nurani · Published 2 November 2026

Bubur ayam is rice cooked past risotto into a soft porridge, topped with seasoned shredded chicken and crunchy bits. The porridge should be silky, not gluey, and the toppings go on at the table.

Ingredients

• 200 g jasmine rice, rinsed
• 1.5 litres chicken stock + water as needed
• 2 cm ginger, smashed; 2 garlic cloves
• ½ teaspoon salt
• 300 g chicken thigh
• 2 tablespoons fried shallots
• Toppings: chopped spring onion, celery leaves, kecap manis, sambal, cakwe/crullers if available, boiled egg optional

Method

1. Simmer rice with stock, ginger and garlic 40–50 minutes, stirring often, until grains break down into a soft porridge. Add water if it thickens too fast. Season with salt.
2. In a separate pot, poach chicken in lightly salted water 15–18 minutes. Cool, shred. Toss with a spoon of the poaching liquid, pinch of salt and white pepper.
3. Ladle porridge into bowls. Top with chicken, fried shallots, spring onion and celery.
4. Let each person add kecap manis and sambal. Serve immediately.

Notes and tips

• Stirring prevents a scorched base — especially on electric stoves.
• Day-old leftover rice can be simmered with extra stock for a faster porridge.
• Keep toppings separate so leftovers do not go soggy.

Cooked it? Tell us how it went on the contact page — corrections and regional variations are always welcome.

Common mistakes

• Too little liquid Bubur should flow slowly off a spoon. Add hot water as it thickens.
• Over-salting early Stock reduces; season near the end.
• Loading wet toppings ahead Cakwe and shallots soften — add at the table.

Frequently asked questions