Balinese Chicken Congee – Bubur Ayam

Pic by Mark Ulyseas



Chicken breast                                 50gr
Beras (steamed rice)                       100gr
Leek, slice diagonal                          15gr
Garlic, chopped                                10gr
Lemon grass                                    1pce
Daun salam (Salam leaf)                   2pcs
Raja Rasa 600ml (special sauce)      1tbsp
Salt                                                1/2tsp
Pepper powder                                1/2tsp
Chicken stock                                200ml


Soak the rice overnight. Next day boil the rice in a water level 2cm over the top of the rice. Simmer at low heat and stir until it is ready. Put aside. In a pan with oil sauté the leek, garlic, salam leaf and lemon grass until aromatic. Add chicken stock to the rice and stir together adding salt & pepper & spice to taste. Pour into a bowl and add garnishes including sliced boiled egg, chicken pieces and celery.

Chef Ketut Wijaya pic by Mark Ulyseas