Bubur Ayam - Chicken Congee

5.0 from 11 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 4


  • Congee
  • 1 rice cooker cup (~ 150 gram or 3/4 regular cup) rice, Thai variety is highly preferred
  • 2 Indonesian daun salam (Indonesian bay leaves) (optional)
  • 7 cup chicken stock (or water)
  • 1/2 teaspoon salt, or as necessary
  • Fried chicken & chicken broth
  • 1 lemongrass (Indonesian: sereh), bruised and knotted
  • 2 kaffir lime leaves (Indonesian: daun jeruk)
  • 2 Indonesian daun salam (Indonesian bay leaves) (optional)
  • 1 inch galangal (Indonesian: lengkuas), bruised
  • a pair of chicken breasts (either skinless boneless, or with boned in and skin intact)
  • 4 cups chicken stock (or water)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground pepper, or to taste
  • 1/2 teaspoon sugar, or to taste
  • Spice paste (grind the following together)
  • 80 gram shallot (Indonesian: bawang merah)
  • 4 cloves garlic
  • 4 toasted candlenuts (Indonesian: kemiri sangrai), or toasted macadamia nuts
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • Accompaniments
  • cakwe (Chinese crullers), cut into small pieces
  • prawn crackers/onion crackers (Indonesian: kerupuk udang/kerupuk bawang)
  • fried shallots (Indonesian: bawang merah goreng)
  • thinly sliced scallions
  • thinly sliced cilantro leaves
  • peanut chili sauce (Indonesian: sambal kacang)
  • kecap manis (Indonesian sweet soy sauce)


  • Congee
    1. Wash and drain rice, then place in a pot along with daun salam, chicken stock, and salt. Bring to a boil, then lower to a simmer, cover, and cook until tender and thickened into a congee consistency.
  • Chicken broth
    1. Heat 2 tablespoon of oil in a soup pot over medium high heat. Sauté spice paste, lemongrass, kaffir lime leaves, daun salam, and galangal until fragrant.
    2. Add chicken breast and cook until both sides are no longer pink. Then add chicken stock, salt, ground pepper, and sugar. Bring to a boil.
    3. Reduce heat to a simmer, cover the pot, and cook for about 20-30 minutes, or until the chicken is infused with the spiced broth.
    4. Remove the cooked chicken breasts from the broth and set aside until quite dry.
    5. Strain the broth to serve along the congee.
  • Fried chicken
    1. Once the strained chicken breasts are quite dry, heat a bit of oil in a frying pan over medium heat, and fry until both sides are golden brown.
    2. Shred the fried chicken breast into thin pieces with a pair of forks (or hands but make sure they are cooled enough to handle!).
  • To serve
    1. Ladle congee into serving bowls, and serve along the strained chicken broth, the shredded fried chicken, and the assorted accompaniments.

Another great recipe by https://dailycookingquest.com.