Indonesian · Breakfast & brunch

Bubur ayam

Name: Bubur ayam
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 cup jasmine rice, rinsed; 9 cups water; 1 whole bone-in chicken breast; 6 cups water for broth; 2 stalks lemongrass, bruised; 3 makrut lime leaves; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 3 garlic cloves, grated; 1 teaspoon kosher salt, plus more to taste; 3 tablespoons kecap manis; 4 scallions, sliced; 1/2 cup fried shallots; 1/2 cup chopped celery leaves or cilantro; Shrimp crackers and sambal, for serving

Indonesian chicken rice porridge with turmeric broth, shredded chicken, sweet soy, scallion, shallot, and crackers.

About 1 hr 50 minTotal

About 1 hr 50 minActive

$$Cost

ModerateDifficulty

Makes 6 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

1 cup jasmine rice, rinsed
9 cups water
1 whole bone-in chicken breast
6 cups water for broth
2 stalks lemongrass, bruised
3 makrut lime leaves
1 teaspoon ground turmeric
1 teaspoon ground coriander
3 garlic cloves, grated
1 teaspoon kosher salt, plus more to taste
3 tablespoons kecap manis
4 scallions, sliced
1/2 cup fried shallots
1/2 cup chopped celery leaves or cilantro
Shrimp crackers and sambal, for serving

Instructions

in 9 cups water, stirring more frequently as it thickens, until grains break down and the porridge is creamy, 60 to 70 minutes.
Meanwhile simmer chicken gently in 6 cups water with lemongrass, lime leaves, turmeric, coriander, garlic, and salt until 165°F, about 25 minutes. Remove chicken, cool, and shred.
Strain the broth, discard the spent aromatics, and simmer the clear yellow broth 10 minutes to concentrate; adjust salt.
Loosen porridge with hot water as needed. Divide among bowls and moisten each with yellow chicken broth.
Top with shredded chicken, kecap manis, scallion, fried shallot, celery leaves, crackers, and sambal, keeping crackers above the liquid until eating.