Whenever the weather turns cold, everyone seems to crave soup. Me? I start thinking about bubur ayam.

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Not oatmeal. Not cereal. Not pancakes.

Just a warm bowl of creamy Bubur Ayam (Indonesian Chicken Congee) topped with shredded chicken, crispy fried shallots, crunchy crackers, and just enough soy sauce to make every bite feel like home. It’s one of those meals that looks wonderfully simple, but every topping tells a different story. If you’ve never had Indonesian chicken congee before, this might become your new favorite comfort food.

Bubur Ayam (Indonesian Chicken Congee): The Breakfast That Still Feels Like Home

Whenever the weather turns cold, everyone seems to start talking about soup.

Chicken noodle soup. Tomato soup. Pumpkin soup.

Me? I start thinking about bubur ayam.

Not because I’m sick. Not because it’s breakfast. Simply because there are some foods that don’t just fill your stomach. They transport you somewhere.

One spoonful of Bubur Ayam (Indonesian Chicken Congee) instantly takes me back to Indonesia. The smell of fried shallots. The sound of crackers being crushed over the bowl. Someone asking, “Extra soy sauce?” before you’ve even sat down. It’s funny because people are always surprised when I say Indonesians eat rice for breakfast.

Meanwhile, we’re wondering… “What else would we eat?”

Wait… Indonesians Really Eat Rice for Breakfast?

Absolutely. Rice isn’t just dinner in Indonesia.

It’s breakfast. Lunch. Dinner. Sometimes supper.

Some mornings it’s nasi goreng. Other days it’s lontong. Sometimes noodles. And on mornings that call for something warm and comforting, it’s bubur ayam.

If you’re picturing the silky Cantonese congee you might find at a dim sum restaurant, Indonesian chicken congee is a little different. The porridge itself is thicker. The real magic happens on top.

It’s All About the Toppings

If someone handed me a plain bowl of rice porridge, I’d politely wait. Because the toppings are where bubur ayam comes alive. I pile mine with:

• shredded chicken
• crispy fried shallots
• chopped green onions
• crunchy Chinese doughnuts (cakwe)
• shrimp crackers or emping
• plenty of soy sauce
• and yes… extra white pepper.

Every bite is soft, crunchy, savory, and just a little different from the last. It’s comfort food with texture.

Why It Always Reminds Me of My Dad

Growing up, bubur ayam was one of my dad’s favorite breakfasts. I honestly can’t think about it without thinking of him. Funny how food does that. You can forget conversations. You can forget dates. But one smell or one taste can bring back an entire morning from years ago. Now, whenever I make bubur ayam, it feels less like cooking and more like revisiting a small piece of home.

It’s Surprisingly Easy to Make

One thing I think surprises people is how uncomplicated bubur ayam actually is. There’s no secret ingredient. No complicated technique. Just rice, chicken, water (or broth), and patience while the rice slowly becomes creamy. The toppings do most of the work.

The Secret Is White Pepper

Can you use black pepper? Technically.

Should you? Not if you want that familiar Indonesian flavor.

White pepper gives bubur ayam its gentle warmth without overpowering everything else. It’s one of those tiny ingredients that quietly changes the whole bowl.

The Debate Every Indonesian Understands

Ask ten Indonesians how they eat bubur ayam… You’ll probably get ten different answers.

Soy sauce first? Or after?

Do crackers go on top? Or on the side?

How much sambal is too much sambal? (There is no such thing.)

It’s one of those wonderfully unnecessary debates that somehow always happens. And here’s the biggest debate of all time.

Do you mix your bubur before you eat it or eat it as you scoop it?

Not Just for Breakfast

One thing I love about introducing friends to Indonesian food is watching their reaction when I say, “We eat this for breakfast.” Most people assume porridge belongs to sick days.

Not us. Of course, I’ll happily eat bubur ayam when I’m under the weather. But I’ll also eat it:

• on rainy afternoons
• after a long day
• for a lazy Sunday lunch
• or whenever the weather finally remembers it’s autumn.

There isn’t really a wrong time.

My Favorite Toppings

If you’re making bubur ayam at home, don’t stop with chicken. Try adding:

• crispy fried shallots
• green onions
• Chinese doughnuts
• shrimp crackers
• emping
• roasted peanuts
• sambal
• boiled egg

Think of the porridge as the canvas. The toppings create the masterpiece.

A Bowl That Always Feels Like Home

Some recipes impress because they’re elaborate. Others become family favorites because they quietly show up again and again throughout your life.

Bubur ayam is one of those recipes for me. Simple enough for a weekday. Comforting enough for a cold afternoon. Familiar enough that every bowl still feels a little like home. And now that the weather is finally cooling down, I know exactly what’s going to be bubbling away in my kitchen.

Storing

Chicken congee can be stored in the fridge for up to 3 days. And heat it in the microwave when you want to eat it. Bubur ayam is comforting with a perfect creamy texture. Cooking the congee in a rice cooker reduces time significantly and makes a perfect light meal all year.

People often ask me if Indonesians really eat rice for breakfast. The answer is… absolutely.

Rice, noodles, fried rice, and yes, a big comforting bowl of bubur ayam. Maybe that’s why every spoonful still reminds me of home.

And honestly? I don’t wait for breakfast anymore.

Cold morning.
Rainy afternoon.
Late-night comfort meal.

Bubur ayam has never cared what time it is.

Originally published in 2021. Updated in 2026 with new photos, improved instructions, and additional cooking tips.