Bubur Ayam Kuah Kuning
A month into this quarantine, I have been into this comfort food cooking frenzy. Today's binge was rice porridge/congee with aromatic chicken broth or Bubur Ayam Kuah Kuning. Bubur ayam is one of the a breakfast staples in the area where I grew up. It's cheap, tasty, and filling. Perfect breakfast menu, IMHO. I used to buy it from the street vendor almost every morning.
Bubur ayam is more than just congee/rice porridge, it has this 1001 accessories that go with it and the rice porridge itself has this aromatic taste to it. Normally, Bubur Ayam uses shredded chicken breasts but I forgot to take them out from the freezer to thaw, so I used fresh chicken gizzard instead.
The porridge/congee:
1 cup uncooked rice (medium grain rice works the best)
8 cups of chicken stock
2 Daun Salam (Indonesian bayleaf)
2 inches galangal
Salt to taste (if you use instant chicken stock, you might not need to add any salt)
Bubur ayam is more than just congee/rice porridge, it has this 1001 accessories that go with it and the rice porridge itself has this aromatic taste to it. Normally, Bubur Ayam uses shredded chicken breasts but I forgot to take them out from the freezer to thaw, so I used fresh chicken gizzard instead.
The porridge/congee:
1 cup uncooked rice (medium grain rice works the best)
8 cups of chicken stock
2 Daun Salam (Indonesian bayleaf)
2 inches galangal
Salt to taste (if you use instant chicken stock, you might not need to add any salt)
The yellow broth:
Spice paste (yep, real Indonesian recipe always starts with spice paste!):
1 onion (medium size)
2 cloves garlic
4 toasted kemiri (candlenuts)
1 tsp coriander seeds
1-2 inches fresh turmeric
1 inch ginger (optional, I used it because I use chicken gizzard. Ginger helps to make it tender and remove the strong taste of the gizzard)
Oil for sautée
Broth:
3/4 kg chicken breast (I used chicken heart and gizzard)
1,5 l chicken stock
1 lemongrass, bruised
4 kaffir lime leaves
1 inch galangal
1/4 tsp white pepper powder
Salt to taste
Sugar to taste
Accompaniment:
Thinly sliced scallion
Sambal
Youtia/Chinese crullers (cakwe), sliced
Kerupuk
Fried shallots
Ketjap manis
Sambal
Cooking steps:
- Cooking the porridge/congee. Wash and drain the rice, then put the rice, chicken stock, Daun Salam, and galangal in a pot. Bring to boil, then lower the heat to minimum and let it simmer until it becomes a congee consistency. Myself, I like it rather sticky like oatmeal, not to runny like soup. Stir often so it doesn't stick the bottom of the pot.
- Cooking the broth. Heat 2 tbsp oil in a pot over medium heat. Sauté spice paste, lemongrass, kaffir lime leaves, and galangal until fragrant,
- Add the chicken, let it cook until the meat changes color and stiffens,
- Add chicken stock, white pepper powder, salt, and sugar,
- Reduce heat and let it simmer for at least 45 minutes,
- Before serving, put aside the meat to shred, in my case I cut the heart and gizzards into tiny bits, and filter the broth to have a nice clear yellow soup,
- To serve. Put a portion of the porridge/congee into a serving bowl and pour a laddle or two of the broth, add the rest of the accompaniment, and serve it while it's hot.
Et voila!
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