Tuesday, April 8, 2008
Bubur Ayam/Chicken Porridge
This bubur ayam/chicken porridge really bring me back home. I used to buy bubur ayam for breakfast from a traveling vendor or street vendor. When I wasn´t feeling well, my mother often cooks this for me..... miss U.
2 cups rice, cooked in rice cooker with some water until grains are tender
2 - 2,5 litres water
half of a whole chicken
7 cloves garlic, finely sliced, fried
1/2 - 1 teaspoon ground white pepper
3 cm ginger
salt to taste
directions: boil chicken with water then add ginger, fried garlics, pepper and salt, let them simmer until the chicken is tender. Keep chicken broth. Fry chicken in hot cooking oil, deboned and shredded. Fold cooked rice into chicken broth. Bring to boil, reduce heat, simmer and gently stir until porridge is ready. Serve porridge with shredded fried chicken, cakwe/cakue, chili sambal, krupuk, fried shallots. Drops sweet soya sauce if you like.