Bubur Ayam Sederhana [ Rice Porridge with Spicy Chicken Hearts ]

Bubur Ayam Sederhana [ Rice Porridge with Spicy Chicken Hearts ]

Bubur Ayam Sederhana [ Rice Porridge with Spicy Chicken Hearts ]

My favorite breakfast is chicken porridge or we call it bubur ayam in Indonesia. Its simple and very filling. I used to buy a bowl of this happiness in the morning before going to school from a local bubur ayam street vendor. Its been awhile since the last time I ate this porridge so tonight I try to make it. Its actually pretty easy. The fun part is since the taste of the porridge is very versatile, you can put any left over food as your porridge topping. Tonight I make Spicy Chicken Heart and Omelette for my topping. 

Porridge Ingredients:
1 cup (300 gr) Uncooked rice (I used sushi rice Kokuho brand)
8 cups of water
1 (15 gr or 1 Tbsp) block of chicken bouillon
1-2 Indonesian bayleaf(s)
1 cm fresh galangal
1 scallion, finely chopped

1. In a big pan, put all the ingredients in but the scallion and bring it to boil, mix from time to time so the rice doesn't stick to the bottom of the pan.  
2. Continue cooking for another 30-45 minutes. If you find the porridge is not as smooth as you'd like, add another cup of water and keep on cooking for a bit longer. 
3. Serve a ladle or two of the porridge on a bowl and put any topping you like on top and sprinkle the scallion.  

Spicy Chicken Heart:
300 gr chicken hearts, clean and cut into 2
2 cloves garlic, finely chopped
2 cm ginger, finely chopped
2 tbsp thick chinese soy sauce
1 Tbsp oyster sauce
2 thai chili, seeded and finely chopped
¼ tsp chicken bouillon powder
1 tbsp rice wine

1. Sauté garlic and ginger with oil until aromatic, add in the chicken heart, stir well. Add the soy sauce, oyster sauce, chilli, chicken bouillon, and rice wine. Stir well and continue cooking until the chicken hearts are cooked. 
2. Your spicy chicken heart is ready to serve!

Happy cooking!!

PS: for the spicy chicken heart, if you want to make it spicier, put the chili at the beginning and sauté it with the garlic and ginger. The longer you cook chili, the stronger it tastes. 


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