How to Make Bubur Ayam Jakarta (Jakarta Chicken Porridge)

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How to Make Bubur Ayam Jakarta (Jakarta Chicken Porridge) Recipe
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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

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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.

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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.

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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.

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Dish out the porridge to a deep dished plate.

Dish out the porridge to a deep dished plate.

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Add the soto soup over the porridge.

Add the soto soup over the porridge.

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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!

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!

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