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Indifferent 16%. Don't like 0%. Bubur ayam is the Indonesian version of chicken congee, a thick rice porridge topped with shredded chicken and various savory condiments. This breakfast staple probably originates from the Chinese rice porridge, but it employs regionally available ingredients and toppings to create an authentic Indonesian dish.
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Cook on medium low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge (1-1 1/4 hours). About 30 minutes before the rice is ready, in a saute pot add the shredded chicken and the remaining cup of chicken stock and bring to a simmer. When ready to serve, ladle rice porridge into bowl and top with 1/8th.
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Turn off rice cooker or stove. Remove bay leaves and split the porridge into 4 bowls. Top each bowl with shredded cooked chicken, sliced Chinese long doughnut, parsley, and fried onion. Drizzle with a little bit of soy sauce if preferred. Make sure you don't drizzle too much since it will make it salty.
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Strain and reserve the cooking liquid, discarding the solids. Combine rice and 4 cups of the reserved cooking liquid in a medium saucepan. Bring to a boil over high heat. Reduce heat to a strong simmer and cook, stirring occasionally, until the rice breaks down into porridge with a texture resembling slightly soupy oatmeal, 35 to 40 minutes.
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Prepare the topping by cutting the green onion, Chinese doughnuts, fried shallots, and crackers. To assemble: scoop congee to a bowl. Add fish sauce, soy sauce, and white pepper. Top congee with shredded chicken, green onion, Chinese doughnuts, fried shallots, and crackers.
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Add the rest of the spices and herbs, ginger, coriander, lime leaves, and lemongrass and bring the stock to a boil. Wash the chicken well and add to the pot with the rice and shallots. Bring back to a boil. Cover with a lid and simmer for 60 minutes. Stir the pot occasionally so the rice does not stick to the bottom and burn.
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Cooking the congee: Bring the chicken broth back to a boil. Add the rice in and bring it back to a boil. Reduce the heat to medium and partially cover and continue to cook until rice started to thicken, which may take about 20-30 minutes. Stir the shredded chicken meat back into the congee.
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There are 155 calories in 100 grams of Bubur Ayam. Get full nutrition facts and other common serving sizes of Bubur Ayam including 1 cup. Register | Sign In. Search in: Foods Recipes. 1 cup: 372: Related Types of Snacks: Air Popped Popcorn: Crackers: Potato Chips: Pretzels: Trail Mix: Leather Fruit Bars : view more snacks nutritional info.
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Cara membuat: Cuci bersih ayam, bilas dengan air mendidih. Masak beras bersama ayam dan daun salam, masak dengan api kecil. Angkat daun salam apabila air mulai menyusut agar bubur gak berwarna keabuan. Masak sampai bubur lembut. Bumbui dengan garam dan penyedap rasa, koreksi rasa. Simpulkan 1 batang daun seledri, masukkan ke dalam bubur.
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KKV Super Bubur Ayam Cup Bubur Ayam Instan Makanan Siap Saji 64g. Rp5.900. Rp8.429. 30%. Kab. Bekasi KKV Indonesia. 5.0 100+ terjual. Super Bubur Buryam Renceng 10 pcs @22gr. Rp10.500. Jakarta Barat Toko aya27. 5.0 750+ terjual. Sisa 3. Super Bubur Soto 1 Dus Karton isi 40 Pcs Bubur Instan. Rp110.000. Cashback 1,1rb.
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Traditionally a lot of folks in Indonesia eat bubur ayam for breakfast, so they add things like sliced omelettes. We prefer to eat it for dinner however and prefer to top it off with lime wedges, fried shallots, cilantro, green onions, peanuts, and of course sambal.. Add a cup of rice to the liquid and bring back to a boil. Stir occasionally.
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Bubur Ayam Recipe: Indonesian chicken and rice Ingredients. 1 cup of rice. 5 cups of water. 2 chicken breasts or legs. Bay leaves. White pepper. Salt. Onions. Shallots. Prawn crackers. Soy sauce. Preparation. In a medium size pot, pour five cups of water, place the bay leaves and season with a pinch of salt and white pepper. Let it heat up.
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Bubur ayam (Indonesian for "chicken congee") is an Indonesian chicken congee.It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay or chai poh (preserved vegetables), fried soybean, crullers (youtiao, known as cakwe in Indonesia), and both salty and sweet soy sauce, and sometimes topped with yellow chicken.
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It means bubur ayam is not just about the congee. It is also about the chicken simmered in spiced broth, then lightly fried and shredded. It is the said broth, strained, and serve along with the congee. And of course, let us not forget the numerous sides that accompany the congee. cakwe (Chinese crullers), cut into thin pieces.
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Cut the chicken into 1-inch cubes and boil them with ginger, peppercorns and salt until the poultry is fully cooked. Drain the chicken and deep fry until it looks lightly golden. Shred the fried chicken into slivers and set aside. Soak the soya beans for half an hour or so.
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Instructions. In a pot add a small amount of oil then add the garlic and sauté until fragrant. Pour chicken stock and add the rice then bring to a boil then simmer for 20 minutes. Add the flaked chicken thigh into the pot then continue to cook for 5 more minutes, add water if necessary, according to your preference.