Recipe: Appetizing Bubur Lambuk Ayam (Spiced Chicken Porridge)

Recipe: Appetizing Bubur Lambuk Ayam (Spiced Chicken Porridge) Delicious, fresh and tasty.

Bubur Lambuk Ayam (Spiced Chicken Porridge). Here is how you achieve it. Bubur ayam is one of the well-known dishes in Indonesia. It is actually popular in other places, too.

It should be cooked for hours until it becomes tender.

The porridge should be moist, not too thick.

Heat up the cooking oil and ghee.

You can have Bubur Lambuk Ayam (Spiced Chicken Porridge) using 23 ingredients and 10 steps. Here is how you cook that.

Ingredients of Bubur Lambuk Ayam (Spiced Chicken Porridge)

1. Prepare 200 g of basmati rice.

2. It’s 2 liters of water.

3. You need 4 pieces of boneless chicken thighs (cubed).

4. It’s 60 g of dried shrimps.

5. It’s 500 ml of coconut milk.

6. You need 2 bunch of corianders (Chopped).

7. It’s 2 of red chillies (Thinly sliced).

8. Prepare 2 of carrots (Peeled and medium diced).

9. You need 1 of yellow onion (Chopped).

10. Prepare 4 of garlic cloves (Chopped).

11. You need 1 of small ginger (Skin off and thinly Sliced).

12. You need 1 stalk of lemongrass (Pound).

13. It’s 4 stalks of pandan leaves.

14. You need 2 of whole cinnamon sticks.

15. It’s 3 of whole star anises.

16. It’s 2 of whole cloves.

17. You need 4 of whole cardamoms.

18. Prepare 1 teaspoon of whole cumin seeds.

19. It’s 1 teaspoon of coriander powder.

20. You need 1/2 teaspoon of cumin powder.

21. It’s 1/2 teaspoon of black pepper powder.

22. It’s 3 tablespoon of Ghee.

23. It’s of Salt.

Sauté the garlic, onion, ginger, star anise, cinnamon, cardamom, clove and coriander until aromatic.

Add in the rice with water into the pot; bring to a boil and stirring occasionally, until the rice is soft and is the consistency of porridge.

Chicken Porridge with Spices It is usually during Ramadan, "Bubur Lambuk" is cooked and distributed to others at the mosques.

I once tried it when it was given by a neighbour and since then, I was hooked.

Bubur Lambuk Ayam (Spiced Chicken Porridge) instructions

1. Use a big pot and put fire on medium heat..

2. Add in Ghee, whole cinnamon sticks, whole star anises, whole cloves, whole cardamoms and whole cumin seeds. Fry them up for about 1 minute till fragrant..

3. Add in the lemongrass, onions, ginger and garlic into the pot. Sauté them for about 1-2 minutes..

4. Add in coriander, cumin and black pepper powder and keep on sautéing for about 1 minute..

5. Add in the chicken thighs and mix until its cooked. Then add in shrimps and rice..

6. Add in the water and mix well. Cover pot with lid and bring the fire to low heat. Turn on the timer for 20 minutes. *Remember to mix the porridge for every 4-5 minutes..

7. At the 20 minutes mark, add in the carrots, pandan leaves and coconut milk..

8. Put the lid back on and wait another 20 minutes. *Remember to mix the porridge for every 4-5 minutes..

9. Once the texture of the rice has turned to porridge, turn off the fire and add in the red chillies, corianders and salt to taste..

10. Porridge is ready to be served..

The spices and coconut milk gave such lift to the taste and texture of the rice.

This is a recipe that I've been wanting to blog for quite a few years now, and thanks to a nudge from a friend on Instagram, I'm finally getting around to.

Bubur Lambuk or Spiced Porridge/Congee (Repost).

See recipes for Bubur Lambuk Ayam (Spiced Chicken Porridge) too.

Asian flavourful porridge rich with spices.