Bubur Ayam Jamur (Chicken & Mushroom Congee)

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

Bahan

Bahan Bubur:

• 250 gr Beras, 1 Jagung manis-sisir, 2 Daun salam

• 1½ liter Kaldu ayam, 2 Bawang putih-cincang, Air

• 100 ml Santan, 1 sm Olive oil, Lada bubuk, Garam

Bahan Ayam-Jamur:

• 1 Bawang putih-cincang, 2 sm Kecap manis, Minyak

• 2 Bawang merah-iris halus, 2 sm Kecap asin, Garam

• 125 ml Air, 200 gr Jamur & 200 gr Ayam-iris2

• 1 sm Saus tiram, 1 sm Minyak wijen, Lada bubuk

• 2 cm Jahe-geprek, 2 sm Ang ciu (opsional)

Pelengkap:

• Pangsit goreng, Cakwe/Tahu goreng, Saus sambal

• Bawang goreng, Seledri iris

Cara membuat

• Ayam-jamur: Tumis bawang putih & bawang merah di wajan sampai harum. Masukkan jahe, jamur & ayam ke wajan. Masak sampai jamur layu. Beri ang ciu, masak & aduk hingga cairan menguap. Tuangi air, semua saus & kecap serta minyak wijen. Bumbui dengan garam & lada secukupnya. Aduk & masak sampai rasa menyatu & ayam matang. Angkat dari api.

• Bubur: Cuci & bilas beras. Rendam di air selama 30 menit lalu tiriskan & sisihkan. Tumis bawang putih di panci hingga kekuningan. Tuang masuk kaldu lalu didihkan. Masukkan beras ke panci & masak hingga butirannya lembut. Beri jagung, daun salam, santan, lada & garam secukupnya. Kecilkan api, teruskan memasak & aduk sesekali hingga menjadi bubur. Jika air kurang selama proses pemasakan, anda dapat menambahkan air panas ke dalam panci.

• Tuang bubur ke dalam mangkuk2 saji. Beri ayam-jamur di bagian atasnya. Taburi dengan seledri iris & bawang goreng. Hidangkan dengan pelengkap lainnya.

Ingredients

Congee ingredients:

• 250 gr raw Rice, 1 sweet Corn-shaved, Water

• 2 Bay leaves, 1 tbsp Olive oil, 2 Garlic-minced

• 1½ litre Chicken broth, 100 ml Coconut milk

• enough ground Pepper & Salt

Chicken & mushroom ingredients:

• 1 Garlic-minced, 2 tbsp Sweet soy sauce, Salt

• 2 Shallots-thinly sliced, 2 tbsp Salty soy sauce

• 200 gr Mushrooms & 200 gr Chicken fillet-sliced

• 1 tbsp Oyster sauce, 2 cm Ginger-bruised, Oil

• 125 ml Water, 1 tbsp Sesame oil, ground Pepper

• 2 tbsp Chinese rice wine (optional)

Complements:

• Fried Wonton, Chinese crullers/fried Tofu

• Fried shallots, sliced Celery, Chili sauce

Instructions

• Chicken: In a pan, sauté the garlic & shallot until fragrant. Add ginger, mushroom & chicken into the pan. Cook until the mushroom wilts. Put in the rice wine; cook & stir until the liquid evaporated. Then pour in water, all sauces, sesame oil. Season with enough salt & pepper. Stir & cook until the flavor blended & the chicken cooked. Remove from the heat.

• Porridge: Wash & rinse the rice. Soak it in water for 30 minutes & then drain; set it aside. In a pot, sauté minced garlic with olive oil until it’s golden. Add in the broth & bring it to a boil. Put rice into the pot. Cook until the rice grain is soft. Put in the corn, bay leaves, coconut milk, pepper & salt to taste. Reduce the heat, continue simmering & stir occasionally until the congee is ready. If the liquid is not enough during cooking, you can add in some hot water into the pot.

• Ladle the porridge into serving bowls. Put some sautéed chicken & mushroom on top. Sprinkle with some sliced celery leaves & fried shallots. Serve it with the other complements.

Rice Dishes My Recipe Home