Chicken Porridge

Bubur Ayam or Indonesian Rice Porridgew with Shredded Chicken. Served with Kerukpuk (Cracker), Soy Sauce, Fried Soy Bean, and Sambal

Chicken Porridge is known as Bubur Ayam is one of the Indonesian breakfast dishes. This dish is easy to find in the street food all around Indonesia in the morning.

  • Prep Time10 min
  • Cook Time50 min
  • Total Time1 hr
  • Course
    • Breakfast
    • Main Course


  • 700 gram Chicken breast
  • 2 cups of Rice
  • 6 shallots
  • 3 cloves of garlic
  • 4 cm turmeric
  • 1 cm ginger
  • 5 cm galangal
  • 5 candlenuts
  • 2 lemongrass
  • 7 bay leaves
  • 3 kaffir lime leaves
  • 2 teaspoons of corriander seeds
  • half teaspoon of white pepper powder
  • salt
  • one teaspoon sugar
  • 6 teaspoons of bouillon powder
  • 1 tablespoon of soy sauce
  • water
  • cooking oil


  • bunch of kerupuk/crackers
  • fried shallots
  • fried soy beans

Preparing the Porridge


Wash and rinse the rice.
Place the rice, 200 grams of chicken, half a teaspoon of salt, two teaspoons of bouillon powder, 3 bay leaves, and 12 cups of water in the sauce pan. Cook for 30 minutes and stir every 5 minutes.


Place shallots, garlic, candlenuts, turmeric, and coriander seeds in a food processor and process into a paste.


Heat 5 tablespoons of cooking oil in the pan. Add the spices paste, 4 bay leaves, kaffir lime leaves, lemongrass, and galangal. Stir for 4 minutes.


Add the chicken, 2 teaspoons of salt, 3 bouillon powder, one teaspoon of sugar, one, a tablespoon of soy sauce, half teaspoon of white pepper powder, 1.5 liters of water, and stir.
Cook for 40 minutes.


After 40 minutes separate the chicken and the soup.


Fry the chicken until golden brown and shred the chicken.


Place the porridge in the bowl. Add the soup, shredded chicken, fried shallots, fried soybeans, kerupuk on the top.


Chicken Porridge is ready to serve.

You can add sambal for the spiciness, soy sauce for the saltiness, and sweet soy sauce for a more umami taste.

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