Bubur Lambuk Ayam (Spiced Chicken Porridge)
Bubur Lambuk Ayam (Spiced Chicken Porridge)

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, bubur lambuk ayam (spiced chicken porridge). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Bubur Lambuk Ayam (Spiced Chicken Porridge) is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Bubur Lambuk Ayam (Spiced Chicken Porridge) is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have bubur lambuk ayam (spiced chicken porridge) using 23 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Bubur Lambuk Ayam (Spiced Chicken Porridge):
  1. Get 200 g basmati rice
  2. Make ready 2 liters water
  3. Take 4 pieces boneless chicken thighs (cubed)
  4. Take 60 g dried shrimps
  5. Prepare 500 ml coconut milk
  6. Prepare 2 bunch corianders (Chopped)
  7. Take 2 red chillies (Thinly sliced)
  8. Make ready 2 carrots (Peeled and medium diced)
  9. Make ready 1 yellow onion (Chopped)
  10. Make ready 4 garlic cloves (Chopped)
  11. Get 1 small ginger (Skin off and thinly Sliced)
  12. Prepare 1 stalk lemongrass (Pound)
  13. Take 4 stalks pandan leaves
  14. Take 2 whole cinnamon sticks
  15. Take 3 whole star anises
  16. Make ready 2 whole cloves
  17. Make ready 4 whole cardamoms
  18. Take 1 teaspoon whole cumin seeds
  19. Take 1 teaspoon coriander powder
  20. Prepare 1/2 teaspoon cumin powder
  21. Prepare 1/2 teaspoon black pepper powder
  22. Prepare 3 tablespoon Ghee
  23. Make ready Salt
Instructions to make Bubur Lambuk Ayam (Spiced Chicken Porridge):
  1. Use a big pot and put fire on medium heat.
  2. Add in Ghee, whole cinnamon sticks, whole star anises, whole cloves, whole cardamoms and whole cumin seeds. Fry them up for about 1 minute till fragrant.
  3. Add in the lemongrass, onions, ginger and garlic into the pot. Sauté them for about 1-2 minutes.
  4. Add in coriander, cumin and black pepper powder and keep on sautéing for about 1 minute.
  5. Add in the chicken thighs and mix until its cooked. Then add in shrimps and rice.
  6. Add in the water and mix well. Cover pot with lid and bring the fire to low heat. Turn on the timer for 20 minutes. *Remember to mix the porridge for every 4-5 minutes.
  7. At the 20 minutes mark, add in the carrots, pandan leaves and coconut milk.
  8. Put the lid back on and wait another 20 minutes. *Remember to mix the porridge for every 4-5 minutes.
  9. Once the texture of the rice has turned to porridge, turn off the fire and add in the red chillies, corianders and salt to taste.
  10. Porridge is ready to be served.

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