Bubur Ayam
Bubur Ayam
The recipe
Bubur Ayam is the Indonesian chicken congee — but unlike the Chinese original, it's served dry (the congee is thick, almost paste-like), with a tray of toppings: shredded chicken, fried shallots, celery leaves, green onion, cakalang (smoked skipjack tuna), *kucai* (chives), peanuts, *kerupuk*, and sambal. A small drizzle of kecap manis and a spoonful of fried garlic oil (*minyak bawang*) finishes the dish. Bubur Ayam is the breakfast of Java and Sumatra, sold by street vendors from 5 AM. The defining feature is the *kuah* (a clear broth) served alongside, which diners use to thin the congee or sip as a palate cleanser.
Ingredients
Method
💡 Tips from the kitchen
- ·The congee should be very thick — almost paste-like. Indonesian bubur is not the watery Chinese kind.
- ·Minyak bawang is the secret. Make extra and keep in a jar — it's good on everything.
- ·Add the cakalang last so it doesn't lose its smoky flavor.
The story
Did you know?
🇮🇩 Indonesia has 17,000+ islands — only 6,000 are inhabited.
Cook it yourself
Bubur Ayam is one of Indonesia's heritage dishes. Want to try the recipe at home?
See the recipe →
