Bubur Ayam Bumbu Kuning (Indonesian Chicken Rice Porridge in Yellow Broth)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Bahan Kuah:

• 1 Dada ayam, 1 lt Kaldu ayam, 4 Daun jeruk, Garam

• 2 Daun salam, 2 cm Lengkuas & 1 Sereh-geprek, Minyak

Haluskan untuk kuah:

• 1 st Ketumbar, 2 cm Kunyit, 1 st Lada, 1 cm Jahe

• 2 Bawang putih, 5 Bawang merah, 3 Kemiri, ½ st Pala

Bahan Bubur:

• 350 gr Beras pecah, 3 st Garam, 4 Daun salam

• 1 sm Kaldu bubuk, 2 lt Air, 100 ml Santan (opsional)

Pelengkap: (klik pada link untuk resep2nya)

• Kedelai goreng, Kecap asin/manis, Seledri iris, Tongcai

• Sambal kemiri, Sate telur puyuh manis, Cakwe-iris

• Bawang goreng, Kerupuk

Cara membuat

• Bubur: Didihkan air, masukkan beras, masak sambil sesekali diaduk hingga hancur. Masukkan kaldu blok, salam, santan & garam. Kecilkan api, terus masak sambil diaduk hingga jadi bubur.

• Kuah: Tumis bumbu halus. Didihkan kaldu, masukkan bumbu halus, ayam, bahan lain. Masak hingga matang. Angkat ayam, saring kuahnya. Potong ayam jadi 4, goreng ½ kering lalu suwir2.

• Tuang bubur di mangkuk saji, beri ayam & kuah. Taburi kedelai, bawang goreng, Cakwe, seledri/daun bawang iris & kerupuk. Bumbui dengan kecap (bila suka). Makan dengan Sambal kemiri dan Sate telur puyuh manis (klik pada link untuk resep2nya).

Ingredients

Yellow broth ingredients:

• 1 Chicken breast, 1 lt Chicken broth, 2 Bay leaves, Salt, Oil

• 2 cm Galangal & 1 Lemongrass-bruised, 4 Kaffir lime leaves

Spices to be ground-for yellow broth:

• 1 tsp Coriander, 1 cm Ginger, 5 Shallots, ½ tsp ground Nutmeg

• 2 Garlic cloves, 2 cm Turmeric, 3 Candlenuts, 1 tsp Pepper

Porridge ingredients:

• 350 gr Broken rice, 1 tbsp Chicken broth powder, 3 tsp Salt

• 4 Bay leaves, 2 lt Water, 100 ml Coconut milk (optional)

Complements: (click on links for the recipe)

• Salty or sweet soy sauce, Fried soy beans, Tapioca crackers

• Celery/Green onion-sliced, Tianjin preserved cabbage

• Fried shallots, Youtiao/Chinese crullers-sliced

• Sweet quail eggs satay, Candlenut chili paste

Directions

• Porridge: In a big pot, bring water to a boil & then add in the rice. Cook until the grain is soft. Add in broth powder, bay leaves, coconut milk & salt to taste. Reduce the heat, continue simmering & stir occasionally until the porridge is ready.

• Yellow broth: Sauté the spices paste; set it aside. In a pot, bring broth to a boil & then stir in sautéed spices, chicken beast & other soup ingredients. Continue simmering until the chicken is cooked. Remove the chicken & sieve the broth. Slice the chicken into 4, fry for awhile & then shred the meat.

• Place porridge in serving bowls; ladle the yellow broth into the bowl & add shredded chicken. Sprinkle with celery/green onion, fried soy beans, fried shallots, Youtiao/Chinese crullers & crackers. Season with soy sauce up to your taste. Serve with Candlenut chili paste & Sweet quail eggs satay.

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