Bubur ayam, Indonesian chicken congee
|Type||Main, usually for breakfast or late night supper|
|Place of origin||Indonesia|
|Region or state||Nationwide|
|Creator(s)||Derived from Chinese Indonesian cuisine|
|Main ingredient(s)||Rice congee with chicken|
Bubur ayam (Indonesian for "chicken congee") is an Indonesian chicken congee. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay (preserved salted vegetables), fried soybean, Chinese crullers (youtiao, known as cakwe in Indonesia), both salty and sweet soy sauce, and sometimes it is topped with yellow chicken broth and kerupuk (Indonesian style crackers). Unlike many other Indonesian dishes, it is not spicy; sambal or chili paste is served separately. It is a favourite breakfast food, served from humble travelling vendors, warung (small local shops), and fastfood establishments to fancy five star hotel restaurants. The travelling bubur ayam vendors usually pass through the streets of residential areas in the morning selling their wares.
Origin and variations
The origin of bubur ayam was probably derived from Chinese chicken congee. The traces of Chinese cuisine influences are the use of cakwe (youtiao), tongcay and soy sauce. Bubur ayam employs a wide range of poultry products, such as shredded chicken meat for the main dish and different dishes made with chicken offal as side delicacies. Bubur ayam is often eaten with the addition of boiled chicken egg, chicken liver, gizzard, intestines and uritan (premature chicken eggs acquired from butchered hens), served as satay. There are some variants of bubur ayam, such as bubur ayam Bandung and bubur ayam Sukabumi, both from West Java. The later variant uses raw telur ayam kampung (lit. "village chicken egg", i.e. free-range eggs) which is buried under the hot rice congee to allow the egg to be half-cooked, with the other ingredients on top of the rice congee. The recipe and condiments of bubur ayam served by humble travelling vendors and warung are also slightly different with those served in fastfood establishments or hotel restaurants.
Because this food is always served hot and having soft texture — just like soto ayam and nasi tim — bubur ayam is known as comfort food in Indonesian culture. The soft texture of the rice congee and boneless chicken also makes this dish suitable for young children or adults in convalescence. Because of its popularity, bubur ayam has become one of the Asia-inspired fastfood menu items at McDonald's Indonesia and Malaysia, and also at Kentucky Fried Chicken Indonesia. Although almost all recipes of bubur ayam use rice, a new variation, called bubur ayam havermut, replaces rice with oats. In grocery stores, bubur ayam is also available as instant food, only needing to add in hot water.
Bubur ayam with premature chicken egg satay, sold in a warung in Jakarta.
Bubur ayam served in Solo, Central Java.
Bubur ayam served for breakfast in a hotel in Bali.
Bubur ayam served for breakfast in the Savoy Homann Hotel, Bandung.
- Dina Indrasafitri. "Bubur Ayam Sukabumi". Street Directory.com. Retrieved 2 June 2012.
- Eka Septia Wulan (7 April 2011). "Unik Lezat, Bubur Ayam Manyar". detikFood.com. Retrieved 2 June 2012.
- "Hemat Setiap Hari". McDonald's Indonesia. Retrieved 2 June 2012.
- Michelle Woo (11 December 2009). "Happy Meals: 10 Asia-inspired fast food menu items". CNNGO.com. Retrieved 2 June 2012.
- "Bubur Ayam". KFC Indonesia. Retrieved 2 June 2012.
- "Bubur Ayam Havermut Nikmat dan Bergizi" (in Indonesian). Tribunnews.com. 28 April 2012. Retrieved 2 June 2012.
- "Super Bubur Chicken - Instant Porridge". Asian Grocery Store. Retrieved 2 June 2012.
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