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Bubur Ayam (Indonesian Chicken Congee)

There's so much to love about this bubur ayam (Indonesian chicken congee or rice porridge). It's simple to make, super comforting, and will leave you feeling nourished! Enjoy this bubur with a splash of spicy peanut sauce.
4.98 from 71 votes
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Course: Breakfast, brinner, brunch, Dinner, Lunch
Cuisine: Indonesian

Ingredients

Plain congee

  • 1 cup rice
  • 5 cups water

Chicken

  • 2 chicken breasts preferably boneless, skinless
  • 4 cups low-sodium chicken broth or water

Sauce

  • Fidh sauce
  • Soy sauce
  • White pepper

Toppings/garnish

  • Chopped green onion
  • Chinese doughnuts
  • Fried shallot
  • Shrimp crackers

Instructions

Plain congee

  • Wash and drain rice, then place in a pot along with water.
  • Bring to a boil, then lower to a simmer, cover, and cook until tender and thickened into a congee consistency

Chicken

  • Add chicken to a large pot over medium-high heat. Pour broth over chicken to cover
  • Bring to a boil, then cover and reduce heat to medium
  • Let it simmer until chicken is cooked through, about 10 minutes. Remove from pan and let rest 10 minutes; then shred the chicken

To serve

  • Ladle congee into serving bowls, add 1 tablespoon of fish sauce and 1 tablespoon of soy sauce. You can adjust the taste by adding more sauce
  • Add shredded chicken, then top with green onions, Chinese doughnuts, fried shallot, and crackers