Rendition of Bubur Ayam BCA Grogol

YUM!

One of our favorite must-have meals whenever we go back to Indonesia is the Indonesian Chicken Porridge. And we only buy it from our favorite vendor nearby our grandmother’s old house (she moved out recently). In our opinion, the man sells the best chicken porridge in town. We believe that the soup/sauce he pours into the porridge is the key. I’ve tried to ask him on the recipe, but he politely declined to spit out the information. Well, can’t blame people for trying, huh?

Since then I’ve been trying to decode the ingredients and looking around the internet to find the closest recipe of the porridge but I couldn’t find any recipe close to it. So I came to conclusion… ‘Let’s do it my way’.

So here we go! Our first attempt on the best Indonesian porridge.

Makes 2 bowl of porridge

Things you need – for the porridge:

  • 150 gram  of  rice -> wash clean
  • 600 liter of water
  • Garlic powder
  • Salt and pepper

Things you need – for the chicken:

  • 1 chicken breast – with the bone
  • 1 chicken thigh – with the bone
  • 150 gram of chicken gizzard or chicken liver, or chicken intestine.
  • 1 block of chicken stock
  • 1 lemon grass stalk
  • 1 bay leaf
  • 4 pieces of kaffir lime leaves/calamansi leaves
  • Coconut milk
  • Vegetable oil
  • Water
  • Spring onion (finely chopped)
  • Fried shallots

Put the following items into a food processor and grind them into paste (or you can use mortar and pestle to do it):

  • 10 pieces of shallots
  • 6 cloves of garlic
  • 5 pieces of candle nuts
  • ½ tbs of coriander powder
  • ¼ tsp of cumin
  • 2 tsp of turmeric
  • 2 tsp of salt
  • 1 tsp of sugar

Things you need to do:

Chicken porridge:

Cook the rice with water; salt; garlic powder and pepper in a low heat till it becomes porridge. Put aside.

The toppings and the soup/sauce:

Wash the chicken and the chicken gizzard. Cut the chicken into smaller pieces (if needed).

Stir fry the paste, bay leaf, calamansi leaves and the lemon grass with some vegetable oil until fragrant. Add the chicken and the gizzard, cook the chicken with the paste for a little while. Pour some water to cover the chicken. Add in the chicken block, and ensure the chicken block is fully dissolved into the water. Then cook them for about an hour and half in a low heat. Stir them occasionally, add in some more water to keep the chicken submerge under the stock.

Once the chicken and gizzard are fully cooked (you should be seeing the chicken become yellow-ish by then), remove the chicken and gizzard out from the stock.  Reserve the stock in the pan (this is for the soup/sauce).

Add in 5 tablespoon of coconut milk into the stock and cook the stock in a low heat. Keep stirring the stock and mix the coconut milk well. You are expecting a runny (not a thick) yet tasty curry-like kind of soup. You can add in some water or coconut milk to adjust the thickness of the soup.  Once this is done, put the soup aside.

In another pan, heat the vegetable oil to fry the chicken. Cook the chicken until golden and crispy. Put aside the chicken on paper towel, and let them cool. Once they are cool enough, shred the chicken meat for the porridge topping.

While for the gizzard, cut them into small pieces, and stick it into a bamboo stick (make them into satay). Then you can either fry them lightly or serve them as it is. As for me, I put the gizzard sticks into the oven toaster for about 10 – 15 mins (wrapped in aluminum foil to avoid burn) to dry them, then serve it with the porridge.

Putting it all together

Pour a little bit of the soup into a bowl, put the porridge in, and then pour in some more of the soup on top. Add in the shredded chicken for topping. Garnish the porridge with some spring onions, fried shallots, sweet soy sauce and Indonesian cracker. Serve the porridge with the chicken gizzard and chili.

So the verdict ? Well, it  is not exactly taste like the original porridge but I would say 85% close to it ;). Maybe I need another visit to Jakarta to remind me again how’s it taste :D.

Note: For the chili, you can buy from outside or make it your own by mixing 5 tsb of the soup with chili padi, shallots and garlic (grind them together and cook them with soup).

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