Bubur Lambuk Ayam (Spiced Chicken Porridge).
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Composition for Bubur Lambuk Ayam (Spiced Chicken Porridge):
- You need 200 g - basmati rice.
- You need 2 liters of water.
- Give 4 pieces - boneless chicken thighs (cubed).
- Require 60 g dried shrimps.
- Require 500 ml coconut milk.
- Require 2 bunch - corianders (Chopped).
- Provide 2 for red chillies (Thinly sliced).
- Need 2 of carrots (Peeled and medium diced).
- Need 1 yellow onion (Chopped).
- Prepare 4 garlic cloves (Chopped).
- Require 1 for small ginger (Skin off and thinly Sliced).
- Require 1 stalk - lemongrass (Pound).
- Prepare 4 stalks of pandan leaves.
- Need 2 - whole cinnamon sticks.
- Provide 3 of whole star anises.
- Provide 2 for whole cloves.
- You need 4 - whole cardamoms.
- Need 1 teaspoon whole cumin seeds.
- Require 1 teaspoon coriander powder.
- Prepare 1/2 teaspoon - cumin powder.
- Require 1/2 teaspoon for black pepper powder.
- Require 3 tablespoon of Ghee.
- Give Salt.
Bubur Lambuk Ayam (Spiced Chicken Porridge) start cooking:
- 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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