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Ingredients requirements - Bubur Lambuk Ayam (Spiced Chicken Porridge):
- Require 200 g basmati rice
- Give 2 liters for water
- Provide 4 pieces - boneless chicken thighs (cubed)
- Make ready 60 g - dried shrimps
- Get 500 ml of coconut milk
- Give 2 bunch of corianders (Chopped)
- Give 2 - red chillies (Thinly sliced)
- Provide 2 for carrots (Peeled and medium diced)
- Take 1 for yellow onion (Chopped)
- Prepare 4 of garlic cloves (Chopped)
- Provide 1 - small ginger (Skin off and thinly Sliced)
- Prepare 1 stalk - lemongrass (Pound)
- Get 4 stalks for pandan leaves
- Get 2 for whole cinnamon sticks
- You need 3 whole star anises
- Take 2 for whole cloves
- Make ready 4 whole cardamoms
- Prepare 1 teaspoon of whole cumin seeds
- Make ready 1 teaspoon coriander powder
- Require 1/2 teaspoon cumin powder
- Make ready 1/2 teaspoon black pepper powder
- Prepare 3 tablespoon for Ghee
- Get for Salt
Bubur Lambuk Ayam (Spiced Chicken Porridge) step by step:
- Use a big pot and put fire on medium heat.
- 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.
- Add in the lemongrass, onions, ginger and garlic into the pot. Sauté them for about 1-2 minutes.
- Add in coriander, cumin and black pepper powder and keep on sautéing for about 1 minute.
- Add in the chicken thighs and mix until its cooked. Then add in shrimps and rice.
- 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.
- At the 20 minutes mark, add in the carrots, pandan leaves and coconut milk.
- Put the lid back on and wait another 20 minutes. *Remember to mix the porridge for every 4-5 minutes.
- 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.
- Porridge is ready to be served.
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