Saucepan@saucepan · Shared this recipeFollowIndonesian · mainBubur Ayam - Chicken CongeeIndonesian chicken congee served with spiced chicken broth, fried shredded chicken, and assorted accompaniments.total1 hr 15 minprep15 mincook1 hrservings4Original recipe on dailycookingquest.comKeep this recipeAdd a copy of Bubur Ayam - Chicken Congee to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 rice cooker cup rice, ~ 150 gram or 3/4 regular cup, Thai variety is highly preferred2 Indonesian daun salam, Indonesian bay leaves, optional7 cup chicken stock, or water0.5 tsp salt, or as necessary1 lemongrass, Indonesian: sereh, bruised and knotted2 kaffir lime leaves, Indonesian: daun jeruk2 Indonesian daun salam, Indonesian bay leaves, optional1 inch galangal, Indonesian: lengkuas, bruiseda pair of chicken breasts, either skinless boneless, or with boned in and skin intact4 cup chicken stock, or water1 tsp salt, or to taste0.5 tsp ground pepper, or to taste0.5 tsp sugar, or to taste80 g shallot, Indonesian: bawang merah4 clove garlic4 toasted candlenuts, Indonesian: kemiri sangrai, or toasted macadamia nuts0.5 tsp ground coriander0.5 tsp ground turmericcakwe, Chinese crullers, cut into small piecesprawn crackers/onion crackers, Indonesian: kerupuk udang/kerupuk bawangfried shallots, Indonesian: bawang merah gorengthinly sliced scallionsthinly sliced cilantro leavespeanut chili sauce, Indonesian: sambal kacangkecap manis, Indonesian sweet soy sauceStepsClear checksTap an ingredient or step to check it off.1Step 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.2Step 2: 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.3Step 3: 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.4Step 4: 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.5Step 5: Remove the cooked chicken breasts from the broth and set aside until quite dry.6Step 6: Strain the broth to serve along the congee.7Step 7: 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.8Step 8: Shred the fried chicken breast into thin pieces with a pair of forks (or hands but make sure they are cooled enough to handle!).9Step 9: Ladle congee into serving bowls, and serve along the strained chicken broth, the shredded fried chicken, and the assorted accompaniments.getsaucepan.com/r/1cbcc3c4-4d4a-4b32-b911-7d3d8ad03068 · Original: https://dailycookingquest.com/bubur-ayam-chicken-congee.html
