Indonesian & Malaysian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bubur Ayam
Silky Indonesian rice porridge topped with shredded ginger chicken, crispy shallots, and celery — a gentle, nourishing breakfast that soothes on any morning.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Rinse the rice until the water runs mostly clear, then combine it with the chicken broth, garlic, and ginger in a large pot.
- 2
Add the chicken thighs, bring to a boil, then reduce to a low simmer, stirring occasionally to prevent sticking.
- 3
Simmer, stirring every few minutes, until the rice breaks down into a thick, creamy porridge, 40 to 50 minutes, adding more water if it gets too thick.
- 4
Remove the chicken thighs, shred the meat with two forks, and discard any skin or bone.
- 5
Stir the shredded chicken back into the porridge and season with salt to taste.
- 6
Ladle into bowls and top generously with fried shallots, scallions, and a drizzle of soy sauce.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving465
Calories
39 g
Protein
41 g
Carbs
17 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Bubur ayam is Indonesia's most beloved rice porridge, eaten at street stalls from dawn onward as both breakfast and comfort food for the unwell. The dish traces its lineage to Chinese congee brought by immigrant traders, then transformed over generations with local toppings: crispy fried shallots, shredded poached chicken, sliced scallions, and a drizzle of sweet soy sauce. Unlike its Chinese ancestor, bubur ayam is almost always served with crunchy accompaniments that play against the silky porridge base, a contrast considered essential to the eating experience.
Listahan note
This version builds deep flavor in the broth by poaching the chicken with ginger and aromatics before adding rice, so the porridge itself tastes like something rather than just a neutral backdrop.
Technique cues
- Use a higher water-to-rice ratio than you think you need, around 8 to 1, and stir regularly once the rice begins to break down so it does not stick and scorch on the bottom.
- Poach the chicken breast or thigh gently just below a simmer; a rolling boil toughens the meat and clouds the broth, while a bare bubble keeps everything tender and the liquid clear.
- Add toppings at the very last moment before serving so the fried shallots and crackers stay crisp against the soft porridge rather than steaming into sogginess.
Kitchen flow
- Parallel prep
- While the chicken poaches in the first pot, start the rice in a second pot using the plain poaching liquid you ladle off early, so both are ready at roughly the same time.
- Make-ahead
- The porridge base and shredded chicken can be refrigerated separately for up to 3 days; fry the shallots fresh the day you serve, or store them in a dry sealed jar at room temperature for up to a week.
- Leftover move
- Leftover porridge thickens considerably overnight; loosen it with warm chicken broth or water over low heat, stirring until it returns to a flowing consistency, then re-season with a pinch of salt.
- Cleanup rhythm
- The porridge pot will have a starchy residue; fill it with water immediately after ladling and let it soak for 10 minutes so the starch loosens before scrubbing.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
jasmine rice
porridge base
Purpose: Jasmine rice breaks down more readily than long-grain varieties, releasing enough starch to give the porridge its signature silky, flowing consistency.
Handling: Rinse once lightly so the surface starch is not entirely washed away, as some starch is needed to thicken the porridge.
Adaptation: Short-grain or sushi rice works well and breaks down even faster; brown rice can be used but requires longer cooking and gives a nuttier, less classic result.
chicken thighs
protein and broth source
Purpose: Thighs release more collagen and flavor into the poaching liquid than breast, giving the porridge body and a savory richness that makes the base interesting on its own.
Handling: Place in cold water with ginger slices and bring slowly to a bare simmer, then remove and shred by hand once cool enough to handle.
Adaptation: Bone-in breast works if you prefer leaner meat; a rotisserie chicken carcass can also be simmered for broth and the remaining meat pulled for topping.
fresh ginger
aromatic and warmth
Purpose: Ginger poached with the chicken tempers any livery notes and gives the broth a subtle warmth that is the defining background flavor of bubur ayam.
Handling: Slice into coins with the skin on; no need to peel since the slices are removed before serving.
Adaptation: A small pinch of ground ginger stirred into the broth works in a pinch, though the fragrance is less bright than fresh.
fried shallots
essential crunchy topping
Purpose: Crispy shallots provide the textural contrast that defines bubur ayam; without them the dish feels unfinished regardless of how good the porridge base is.
Handling: Slice shallots thinly and evenly, fry in neutral oil over medium heat stirring constantly, and drain on paper towels the moment they turn golden as they continue to darken off heat.
Adaptation: Store-bought fried shallots (found in most Asian grocery stores) are a reliable shortcut and taste nearly identical to homemade.
kecap manis
sweet soy drizzle
Purpose: This thick Indonesian sweet soy sauce adds a caramel-molasses note that bridges the savory porridge and the crunchy toppings into a coherent whole.
Handling: Drizzle directly from the bottle over each bowl at the table so every portion gets an even amount.
Adaptation: Thin soy sauce whisked with a little brown sugar and molasses approximates the flavor; tamari plus sugar works for a gluten-reduced option.
scallions
fresh garnish
Purpose: Thinly sliced scallions cut through the richness of the porridge with a sharp, grassy note that lifts the whole bowl.
Handling: Slice on a slight diagonal for a cleaner presentation and add raw right before serving.
Adaptation: Chives or the green tops of spring onions are good alternatives with a similar mild sharpness.
Technique notes
- Building the porridge in strained chicken poaching liquid rather than plain water is the single biggest upgrade you can make; it adds a rounded, savory depth that carries through every spoonful.
- A tiny drizzle of sesame oil added to each bowl just before serving adds a nutty fragrance that elevates the dish from simple to memorable without competing with the other toppings.
- For a richer street-stall quality, finish the shredded chicken by tossing it briefly in a hot dry pan with a drop of soy sauce until just slightly caramelized at the edges before piling it on the porridge.
Ingredient swaps
- Gluten-free direction
- Swap kecap manis for a homemade version using tamari and coconut sugar; check that any crackers or kerupuk used as topping are certified gluten-free, as some contain wheat starch.
- Lower-sodium direction
- Reduce the kecap manis to a light drizzle and use low-sodium chicken broth for the cooking liquid; the fried shallots and fresh ginger carry plenty of flavor without extra salt.
- Weeknight shortcut
- Use store-bought rotisserie chicken and low-sodium chicken broth instead of poaching from scratch; the porridge still comes together in about 30 minutes and tastes genuinely good.
- Dairy-free option
- This dish is naturally dairy-free as written; no adjustments needed.
Serve alongside
- Kerupuk (Indonesian prawn crackers)
- Acar timun (pickled cucumber salad)
- Soft-boiled soy eggs
- Warm jasmine tea
- Iced teh tarik (pulled milk tea)
- Fresh young coconut water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate porridge base and shredded chicken in separate airtight containers for up to 3 days; keep toppings at room temperature in sealed bags.
- To reheat, combine porridge and a splash of water or broth in a saucepan over medium-low heat, stirring frequently until looser and hot through, then add chicken and fresh toppings to each bowl.
Equipment
- Heavy-bottomed 4-quart saucepan for porridge to prevent scorching on the bottom
- Fine-mesh strainer for straining the poaching broth cleanly before adding rice
- Small spider or slotted spoon for lifting chicken out of liquid without disturbing the broth
- Mandoline or sharp knife for consistently thin shallot slices that fry evenly
Make this household-aware
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Plan it in Listahan
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