Traditional Indonesian Bubur Ayam with Shredded Chicken Satay
A comforting rice porridge dish with a nutty twist
Bubur Ayam is a beloved Indonesian breakfast dish featuring creamy rice porridge, tender shredded chicken, and a medley of flavorful toppings.
- 1 h 20 min
- 4
- Intermediate
Ingredients
Bubur (Rice Porridge)
Satay
Garnishes
Sauce
Preparation
Marinating the Chicken Satay
Mix Marinade
In a bowl, mix coconut milk, soy sauce, and peanut butter.
Coat Chicken
Add the chicken strips, ensuring they're well coated.
Skewering the chicken before cooking helps maintain its shape and ensures even cooking.
Marinate
Let marinate in the refrigerator for at least 30 minutes.
Preparing the Rice Porridge
Rinse Rice
Rinse the rice thoroughly and drain.
Combine Ingredients
In a pot, combine rice, chicken stock, sliced ginger, and salt.
Cook Porridge
Bring to a boil, reduce to a simmer, stirring occasionally.
Keep an eye on the porridge to prevent burning.
Cooking Process
Grilling the Satay
Preheat a grill or grill pan on medium-high heat. Thread marinated chicken onto skewers and grill until cooked through, about 8 minutes, turning occasionally.
Preparing the Porridge
Simmer the porridge, stirring occasionally until the rice is tender and thickened, about 40 minutes.
Assembling the Dish
Spoon the porridge into bowls, top with grilled chicken satay, garnish, and drizzle with sauces.
Plating & Serving
Traditional Indonesian Bubur Ayam with Shredded Chicken Satay
Traditional Indonesian Bubur Ayam with Shredded Chicken Satay
Plating
Spoon the thick rice porridge into deep bowls, elegantly drape the chicken satay skewers on top, and sprinkle with garnishes for a burst of color.