Bubur Ayam Sukabumi

This Indonesian chicken porridge is very aromatic. It is a nice change from the traditional chinese chicken porridge. Although the list of ingredients seem daunting, it is not hard to prepare. Instead of boiling the chicken and then tear the meat to small pieces, I sliced the chicken breast fillet thinly, boil it in the gravy, drain the pieces when cooked and then grill them in an oven to get crispy edges. Instead of yu char kway and fried soya bean, I used wantan skin strips and fried peanuts as toppings. I also omitted the coconut milk from teh porridge, instead I use 1 tbsp of coconut cream.



Ingredients A:
250 gr rice, washed and drained
1.5 l water
2 pandan leaves
2 daun salam
800 ml thick coconut milk


Ingredients B:
500g chicken thigh
3 tbsp oil for pan frying
1/2 tsp sugar
2 daun salam
2 stalk lemon grass, bruised
3 kaffir lime leaves
1 spring onion, finely sliced
700ml water
5 yu char kway, finely sliced (and grill to crisp if preferred)
100g soya beans, fried
wantan wrapper, fried
parsley, finely sliced

Ingredients C:
5 shallots
3 cloves garlic
3 cm turmeric, toasted
1/2 tsp white pepper
3 candlenuts
salt to taste

Method:
1. To make the porridge: boil the rice with pandan leaves and daun salam from ingredients A. Add coconut milk and salt, cook while stiring until porridge is thickened.
2. Ground/process ingredients C finely.
3. Heat up the oil from ingredients B and pan fry the ground ingredients until aromatic. Add the daun salam, lemon grass and kaffir lime leaves from ingredients B, stir to mix. Add the chicken and spring onion, cook until chicken just changes colour.
4. Add water and sugar, cook until the ingredients are absorbed. Remove the chicken from teh gravy, then tear the chicken meat into fine shreds.
5. Serve the porridge in a bowl with shredded chicken meat, yu char kway, fried soya beans and wanton strips. Garnish with parsley.

Serves 6