Bubur Ayam
This Indonesian breakfast builds jasmine rice, chicken breast and pandan leaf into a proper meal you can have ready in about 65 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for pan and large pot. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (8)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Peanut Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the rice until the water runs clear, then combine it in a large pot with the water, smashed ginger, knotted pandan leaf and a teaspoon of salt and bring to a boil.
- Lower in the chicken breast and poach it gently for about 15 minutes until cooked through to an internal 74C, then lift it out, let it rest, and shred it into bite-sized pieces.
- Keep the rice at a low simmer for 40 to 50 minutes, stirring often and topping up with hot water as needed, until it breaks down into a smooth, loose porridge.
- Toss the shredded chicken with a tablespoon of the kecap manis, the minced garlic and a pinch of white pepper, then warm it briefly in a dry pan to deepen the flavour.
- Season the porridge to taste with salt and white pepper, then ladle it into four bowls.
- Top each bowl with the seasoned chicken, a small spoonful of the soybean paste, sliced scallions, peanuts, fried shallots and crushed wonton crackers, finishing with a generous drizzle of the remaining kecap manis.
You'll use: Pan · Large pot · Saucepan
Ingredient substitutions
- Shallots
- ½ small onion + a little garlic
What to serve with Bubur Ayam
- Ayam Penyet Chicken
- Bakso Beef
- Dadar Gulung Dessert
- Gado-Gado Side
Tips & common questions
How long does Bubur Ayam take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of shallots?
Try ½ small onion + a little garlic. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Bubur Ayam is an original Indonesian recipe developed in-house by Consomee. Photo: Bubur Ayam Kampung.jpg by Supardisahabu, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.