Bubur Ayam Mcd
Chicken, rice and red birdseye chilies steamed and spiced with ginger for a Malaysian dish.
1 hr 50 min · Serves 8 · Medium
Ingredients
Topping
Method
Start cooking mode- Prep 20 min · Cook 90 min · 110 min total
- medium
- 1
In a large pot, bring 9 cups stock and rice to a boil. When the rice is boiling, turn the heat down to medium low. Place the lid on the pot, tilting it to allow steam to escape (the same as you would do when making cooked rice).
- 2
Cook on medium low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge (1-1 1/4 hours).
- 3
About 30 minutes before the rice is ready, in a saute pot add the shredded chicken and the remaining cup of chicken stock and bring to a simmer.
- 4
When ready to serve, ladle rice porridge into bowl and top with 1/8th shredded chicken and your choice of green onions, french-fried onions, ginger slices and fresh chilies.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
