Learn Indonesian ^^
Chicken = ayam
Porridge = bubur
Indonesia has so many islands and every island has they’re own signature, including porridge. And I don’t really know which island this porridge from :p
We usually eat this for breakfast or supper. My baby sister likes this food so much, she is 14 years but still lazy chewing on food. That’s the reason she likes to eat porridge 😀
Okay, to the point!
2 cups of rice
5 cups water
2 chicken thighs
1 bay leaf
1 tsp garlic powder
salt and pepper
– Boil chicken thighs with 5 cups of water with medium heat.
– Skim the foam. Let it cook for around 10 to 15 minutes. Take chicken out from the broth.
– Wash rice for 3 times with running water. Until you can see the water is a bit clear.
– Put the rice in the chicken broth, add bay leaf.
– Keep stirring once in a while for about 30 minutes so the bottom part won’t burn. Also keep adding water if it doesn’t look very runny.
– You should reach normal porridge (oats) consistency to know that its done.
– Pick the chicken meat from the bones.
– In a hot pan with 1 tbsp oil, add in chicken meat, salt, pepper and garlic powder. Saute until the colour is brownish.
– Serve warm!
You can also add another condiments for this,
– Cakue (I can’t post the recipe yet until I can find the prefect one)
– Emping (see in previous post in Indonesian Crackers part 2)
– Salted peanuts
– Chilli sauce, sweet soy sauce, lemon juice and fried onion.
Those condiments will make the porridge perfect for your weekend breakfast 🙂