Indonesian Chicken Congee with Soto Sauce (Bubur Ayam Kuah Soto)


A chicken porridge with a spiced coconut milk sauce. Get this recipe for Indonesian Chicken Porridge with Soto Sauce (Bubur Ayam Kuah Soto). Recipe by Asian Inspirations.
Cooking Time: 30mins - 60mins
Serves:5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Boil
Cuisine:









Ingredients:

Congee

1½ cups short or medium grain rice (washed and drained)
2l chicken stock
1 tsp salt
2 bay leaves
2 pandan / screw pine leaves (tied into a knot)

Soto Sauce

5 kemiri nuts / candlenuts
2 tbsp coriander seeds
1 tsp white peppercorns
1 tsp cumin
6 shallots (peeled)
5 cloves garlic (peeled)
4 tbsp oil
1 stalk lemongrass (bruised)
2 inches galangal / ginger (bruised)
4 bay leaves
4 kaffir lime leaves
1 tbsp ground turmeric powder
½ tsp salt
2 cups chicken stock
1 cup coconut cream

Garnishing

500g chicken breast (cooked and shredded)
Crispy fried shallots
Peanuts (roasted)
Cakwe / fried Chinese crullers (cut into bite-sized pieces)
Spring onions (finely chopped)




Steps:
  1. In a pot, put in rice, chicken stock, salt, bay leaves and pandan leaves. Bring to a boil and then turn the heat to medium and tilt the lid. Allow to simmer while stirring occasionally for 30 mins. If congee becomes too thick at any point, add in ½ cup water and stir to dilute.
  2. Meanwhile, place candlenuts, coriander seeds, white peppercorns and cumin into a grinder and grind until fine. Remove and set aside. Then, place shallots and garlic cloves into a blender and blend until almost paste-like.
  3. Add oil into wok and bring to medium heat. Add in onion paste and slowly fry until fragrant and translucent. Put in grounded spices and continue to fry until well combined. Add lemongrass, galangal and bay leaves. Crumple or tear the kaffir lime leaves to release its aroma and add into the wok. Bring fire to a low and stir-fry the ingredients for 2 mins. Put in turmeric powder and salt. Pour in chicken stock and allow to simmer, stirring gently. Once the sauce starts to simmer, pour in coconut cream. Allow to simmer for 5-10 mins. Remove and discard lemongrass, galangal, bay leaves and kaffir lime leaves. Set aside.
  4. Once the porridge is ready, remove and discard bay leaves and pandan leaves. The porridge should have a thick consistency. Ladle porridge into individual serving bowls. Pour in soto sauce as the base or serve at the side. Top with shredded chicken, crispy fried shallots, roasted peanuts, cakwe and spring onions. Drizzle some soy sauce if desired.

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Indonesian Chicken Congee with Soto Sauce (Bubur Ayam Kuah Soto)

Indonesian Chicken Congee with Soto Sauce (Bubur Ayam Kuah Soto)

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A chicken porridge with a spiced coconut milk sauce. Get this recipe for Indonesian Chicken Porridge with Soto Sauce (Bubur Ayam Kuah Soto). Recipe by Asian Inspirations.

Cooking Time: 30mins - 60mins
Serves: 5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Boil
Ingredients

Congee

1½ cups short or medium grain rice (washed and drained)
2l chicken stock
1 tsp salt
2 bay leaves
2 pandan / screw pine leaves (tied into a knot)

Soto Sauce

5 kemiri nuts / candlenuts
2 tbsp coriander seeds
1 tsp white peppercorns
1 tsp cumin
6 shallots (peeled)
5 cloves garlic (peeled)
4 tbsp oil
1 stalk lemongrass (bruised)
2 inches galangal / ginger (bruised)
4 bay leaves
4 kaffir lime leaves
1 tbsp ground turmeric powder
½ tsp salt
2 cups chicken stock
1 cup coconut cream

Garnishing

500g chicken breast (cooked and shredded)
Crispy fried shallots
Peanuts (roasted)
Cakwe / fried Chinese crullers (cut into bite-sized pieces)
Spring onions (finely chopped)

Instructions
  1. In a pot, put in rice, chicken stock, salt, bay leaves and pandan leaves. Bring to a boil and then turn the heat to medium and tilt the lid. Allow to simmer while stirring occasionally for 30 mins. If congee becomes too thick at any point, add in ½ cup water and stir to dilute.
  2. Meanwhile, place candlenuts, coriander seeds, white peppercorns and cumin into a grinder and grind until fine. Remove and set aside. Then, place shallots and garlic cloves into a blender and blend until almost paste-like.
  3. Add oil into wok and bring to medium heat. Add in onion paste and slowly fry until fragrant and translucent. Put in grounded spices and continue to fry until well combined. Add lemongrass, galangal and bay leaves. Crumple or tear the kaffir lime leaves to release its aroma and add into the wok. Bring fire to a low and stir-fry the ingredients for 2 mins. Put in turmeric powder and salt. Pour in chicken stock and allow to simmer, stirring gently. Once the sauce starts to simmer, pour in coconut cream. Allow to simmer for 5-10 mins. Remove and discard lemongrass, galangal, bay leaves and kaffir lime leaves. Set aside.
  4. Once the porridge is ready, remove and discard bay leaves and pandan leaves. The porridge should have a thick consistency. Ladle porridge into individual serving bowls. Pour in soto sauce as the base or serve at the side. Top with shredded chicken, crispy fried shallots, roasted peanuts, cakwe and spring onions. Drizzle some soy sauce if desired.

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