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How to make bubur ayam jakarta (jakarta chicken porridge)

Make Bubur Ayam Jakarta (Jakarta Chicken Porridge)

16
STEPS
INGREDIENTS

This recipe is a culmination of two of my previous posts, please refer to them before trying this: How to make an Indonesian soto soup & how to make a basic Indonesian Sambal

This is perhaps one of the most common breakfast choices for the average Jakarta resident. This recipe is modeled after my favourite stall in Mangga Besar road, West Jakarta.

First step is to make the porridge, you could use a rice cooker to make this. The general ratio is 1:2 (raw rice: water). Do not use Basmathi rice as its lacks the starch to make a porridge.

First step is to make the porridge, you could use a rice cooker to make this. The general ratio is 1:2 (raw rice: water). Do not use Basmathi rice as its lacks the starch to make a porridge.

Mix the cooked rice and chicken stock together. Cook over a small fire stirring consistently till a porridge forms. Add water if necessary. It should resemble Grits.

Mix the cooked rice and chicken stock together. Cook over a small fire stirring consistently till a porridge forms. Add water if necessary. It should resemble Grits.

Dish out the porridge to a deep dished plate.

Dish out the porridge to a deep dished plate.

Add the soto soup over the porridge.

Add the soto soup over the porridge.

Finally, garnish with shredded chicken, scallions, cakwe bread, shallot oil, soy sauce, deep fried soy or peanuts, melinjao crackers and sweet soy sauce. Add a shake of white pepper. Enjoy!

  • 1.0c Soto soup
  • 1.0tsp Indonesian styled Sambal
  • 1.0Tbsp Chopped Scallions
  • 1.0bnch Chopped cakwe bread (deep fried Yao Tiao bread)
  • 1.0Tbsp Deep fried soy beans or peanuts (with inner skins)
  • 1.0Tbsp Shallot oil
  • 1.0pch White pepper
  • 1.0tsp Soy sauce
  • 1.0Tbsp Kecap Manis (Sweet soy sauce)
  • 4.0Tbsp Shredded chicken
  • 1.0bnch Fried emping melinjao or vege crackers
  • 1.0c Cooked white rice
  • 1.0c Chicken stock