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Bubur Ayam Kuah Kuning (Chicken Porridge in Yellow Broth)

One of my comfort food ever, I could eat it for breakfast, lunch, dinner or in between meals. Especially in this winter weather, nothing beats hot meal after a cold day out. I once made another version here but this time let’s make this one with yellow chicken broth. That’s one advantages of porridge, it’s so versatile you could dress it to whatever you feel like it.

On the other hand, if you haven’t visit my other blog. And yes you would ask, what’s the use of other blog? Well the think is this is a food blog and I (we) need another place for everyday blurps, nonsense story about the cats etc. So yes do visit here.

Bubur Ayam Kuah Kuning

Serves 8 persons

Ingredients:
– 300 gr rice
– 3 ltr water
– 4 salam leaves
– 2 tsp salt
– 2 tbs vegetable oil

– 700 gr chicken
– kecap manis
– 2 stalks spring onion, finely sliced
– 2 stalks Asian celery, finely sliced
– Fried onion
– Krupuk/emping

Spice paste:
– 12 shallots
– 5 garlic
– 3 cm turmeric
– 2 tsp coriander, panbroil
– 5 candlenuts, panbroil
– 1/2 tsp peppercorns

For the yellow chicken broth:
– 1.5 ltr chicken broth
– 2 tsp salt
– Some pinch of ground nutmeg

Directions:
– Cook the rice, water and salam leaves until soft and turned into porridge. If rice hasn’t turn into porridge, add more hot water and continue cooking and stirring.
– Boil chicken until soft, set aside the broth. When it’s not so hot anymore, fried the chicken until golden brown and shred.
– Make the yellow chicken broth; heat vegetable oil, saute spice paste with nutmeg and salt until fragrant. Add chicken broth, mix well and continue cooking until boiling, season.
– Serve porridge with chicken broth, add kecap manis, shredded chicken, sliced spring onion, Asian celery, fried onion, krupuk/emping and sambal.

Source: Tabloid Nova

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