Step-by-Step Guide to Prepare Quick Bubur Lambuk Ayam (Spiced Chicken Porridge)

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, bubur lambuk ayam (spiced chicken porridge). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Bubur Lambuk Ayam (Spiced Chicken Porridge) is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Bubur Lambuk Ayam (Spiced Chicken Porridge) is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. 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. Prepare 200 g basmati rice
2. Take 2 liters water
3. Get 4 pieces boneless chicken thighs (cubed)
4. Make ready 60 g dried shrimps
5. Take 500 ml coconut milk
6. Prepare 2 bunch corianders (Chopped)
7. Prepare 2 red chillies (Thinly sliced)
8. Make ready 2 carrots (Peeled and medium diced)
9. Get 1 yellow onion (Chopped)
10. Take 4 garlic cloves (Chopped)
11. Make ready 1 small ginger (Skin off and thinly Sliced)
12. Take 1 stalk lemongrass (Pound)
13. Make ready 4 stalks pandan leaves
14. Take 2 whole cinnamon sticks
15. Make ready 3 whole star anises
16. Get 2 whole cloves
17. Take 4 whole cardamoms
18. Make ready 1 teaspoon whole cumin seeds
19. Prepare 1 teaspoon coriander powder
20. Make ready 1/2 teaspoon cumin powder
21. Make ready 1/2 teaspoon black pepper powder
22. Take 3 tablespoon Ghee
23. Take Salt

Steps 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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