Bubur Ayam Abang-Abang
(boo-boor ah-yahm ah-bahng ah-bahng)
Sarapan Pagi: The Morning Fuel
If you grew up in an Indonesian household, the rhythmic clink of a ceramic spoon against a bowl meant the morning cart had arrived. This isn't invalid food; it's a robust, maximalist masterpiece built on Kuah Kuning—a vibrant, aromatic golden broth poured over thick, velvety rice. Traditionally, this takes hours of stirring over a hot stove, but a rice cooker does the heavy lifting while you build the broth. Skip the astringent Western bay leaves—they'll ruin the profile—and hunt down Indonesian daun salam in the freezer aisle, swapping hard-to-find candlenuts with raw macadamia nuts for that perfect, authentic richness.
Ingredients
- Jasmine rice1 cup
- chicken stock6 cup
- Indonesian bay leaves4 med
- lemongrass2 med
- kosher salt2 tsp
- fresh ginger2 med
- bone-in skin-on chicken thighs1 1/2 lb
- canola oil1 tbsp
- water4 cup
- kaffir lime leaves3 med
- fresh galangal1 med
- white pepper1/2 tsp
- sugar1 tsp
- shallots6 med
- garlic4 clove
- raw macadamia nuts4 med
- fresh turmeric1 med
- ground coriander1 tsp
- Chinese crullers1 med
- tapioca crackers1 cup
- roasted unsalted peanuts1/2 cup
- celery2 stalk
- scallions2 med
- crispy fried shallots1/4 cup
- sweet soy sauce1/4 cup
- sambal oelek2 tbsp
Method
- 01
Start the congee.
Place the rinsed rice, chicken stock, two bay leaves, one lemongrass stalk, the sliced ginger, and one teaspoon of salt into a rice cooker set to the porridge cycle and let the machine do the work.
- 02
Blend the spice paste.
In a food processor, combine the shallots, garlic, macadamia nuts, turmeric, peeled ginger, coriander, and a splash of water, blending until entirely smooth.
- 03
Sauté the aromatics.
Heat the canola oil in a heavy-bottomed pot over medium heat, add the spice paste, and stir constantly until the raw scent dissipates and the oils separate, about 5 to 7 minutes, before tossing in the remaining lemongrass, lime leaves, bay leaves, and galangal.
- 04
Poach the chicken.
Nestle the chicken thighs into the fragrant paste, pour in the water, add the remaining salt, white pepper, and sugar, then simmer gently for 30 minutes until the chicken is tender.
- 05
Shred the chicken and strain the broth.
Remove the chicken from the pot, pan-fry briefly in a separate skillet just to crisp the skin, then discard the bones and shred the meat while pouring the golden broth through a fine-mesh sieve to keep it smooth and warm.
- 06
Whip the congee.
Once the rice cooker finishes, discard the whole aromatics and vigorously whip the hot porridge with a balloon whisk for two minutes to break the grains and create a luxurious, thick texture.
- 07
Assemble the bowls.
Ladle the thick congee into wide bowls, drown it generously in the warm golden broth, and pile high with shredded chicken, crullers, celery, scallions, peanuts, and a heavy drizzle of sweet soy sauce.
Notes
Do not substitute Western bay leaves for daun salam.
Western bay leaves are highly astringent and will make this taste like a European soup; hunt down Indonesian daun salam in the freezer section of an Asian grocer or omit them entirely.
The macadamia nut swap is crucial.
Raw macadamia nuts share the exact high-fat lipid profile as traditional, mildly toxic candlenuts, providing the essential creamy mouthfeel to the golden broth.
From Suburban Sambal.