Back to 6 servings 1 kg bone in chicken pieces, 2.2 lb 2 litres water, 8 cups 2 clove garlic, smashed 2 cm fresh ginger, ¾ inch, sliced 2 spring onions salt, to taste 1 cup jasmine rice, rinsed 3 cup reserved chicken broth 3 cup water extra hot water, as needed salt, to taste if needed 2 tbsp cooking oil 4 shallots 3 garlic cloves 0.5 cup reserved chicken broth, plus more if needed 0.5 tsp ground turmeric 0.5 tsp ground coriander 0.25 tsp ground white pepper salt, to taste crispy fried shallots, bawang goreng spring onions, thinly sliced cakwe, cut into bite sizes pieces prawn crackers, kerupuk udang kecap manis, Indonesian sweet soy sauce sambal lime wedges
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1 Step 1: Add the chicken, water, garlic, ginger, spring onions and salt to a large pot. Bring to a boil, then reduce to a gentle simmer.2 Step 2: Cook for 25–30 minutes, or until the chicken is cooked through and tender. Remove the chicken and set aside to cool slightly.3 Step 3: Strain the broth and discard the aromatics. Reserve the broth for the porridge and kuah kuning.4 Step 4: Add the rinsed jasmine rice, 3 cups reserved chicken broth and 3 cups water to a clean pot. Bring to a boil, then reduce the heat to low.5 Step 5: Cook uncovered for 45–60 minutes, stirring regularly, until the rice has broken down and the porridge is soft and creamy. Add extra hot water as needed if it becomes too thick.6 Step 6: Taste and add salt if needed.7 Step 7: Blend the shallots, garlic, turmeric, and coriander until smooth. Add 1–2 tablespoons water only if needed to help it blend.8 Step 8: Heat the oil in a large frying pan over medium heat. Add the yellow spice paste and cook for 3–5 minutes, stirring regularly, until fragrant and the paste has cooked down.9 Step 9: Add the cooked chicken pieces to the yellow spice paste and turn to coat.10 Step 10: Add ½ cup reserved chicken broth and simmer gently for 5–10 minutes. Add a little more broth if you prefer more kuah.11 Step 11: Season with salt and white pepper.12 Step 12: Remove the chicken and shred into bite-sized pieces. Keep the kuah kuning for serving.13 Step 13: Divide the hot porridge between bowls. Add the shredded chicken and spoon kuah kuning over the top.14 Step 14: Finish with crispy fried shallots, sliced spring onions, cakwe and prawn crackers. Drizzle with kecap manis and serve with sambal and lime wedges.getsaucepan.com/r/af35e6a8-38c3-41e3-82b9-1e3c3963df4d · Original: https://gingerdelish.com/indonesian-chicken-porridge-bubur-ayam-with-yellow-turmeric-chicken/
