Bubur Ayam

Bubur ayam ( Indonesian and Malay for "chicken congee") is a chicken congee dish served in Southeast Asia. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, '' tongcay'' or chai poh (preserved vegetables), fried soybean, crullers ('' youtiao'', known as ''cakwe'' in Indonesia and ''cakoi'' in Malaysia), both salty and sweet soy sauce, and sometimes topped with yellow chicken broth and '' kerupuk'' (Indonesian-style crackers). Unlike many other rice dishes, the dish is not spicy as the '' sambal'' or chili paste is often served separately. It is a favourite breakfast food, served by humble travelling vendors, '' warung'' (small local shops), fast food establishments, and five-star hotel restaurants. Travelling ''bubur ayam'' vendors frequently pass through residential streets in the morning selling the dish.

Origin and variations

The origin of ''bubur ayam'' was derived from Chinese chicken congee. The traces of Chinese cuisine influences are the use of ''cakwe'' ('' youtiao''), ''tongcay'' or chai poh and soy sauce. ''Bubur ayam'' employs a wide range of poultry products, such as shredded chicken meat for the main dish and many other 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) 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 travelling vendors and ''warung'' are also slightly different with those served in fast food establishments or hotel restaurants.

Because this food is always served hot and with a soft texture, 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 fast food 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, requiring only the addition of hot water.

Gallery

File:Bubur Ayam Eggs Satay.JPG, ''Bubur ayam'' with premature chicken egg satay, sold in a '' warung'' in Jakarta.
File:Bubur Ayam Travelling Vendor 5.JPG, ''Bubur ayam'' with chicken liver satay, a popular street food in Indonesia.
File:Bubur ayam di Solo.JPG, ''Bubur ayam'' served in Solo, Central Java.
File:Congee at McDonald's.jpg, Fast food ''Buryam'', a bubur ayam served in McDonald's Indonesia.
File:Bubur ayam Bali.jpg, ''Bubur ayam'' served for breakfast in a hotel in Bali.

See also

* Arroz caldo
* List of porridges

References

External links

Bubur Ayam Sukabumi recipe
(in Indonesian)


(in Indonesian)


(in Indonesian)

{{Street food

Indonesian chicken dishes
Congee
Indonesian Chinese cuisine
Indonesian rice dishes
Street food in Indonesia