Chicken Porridge (Bubur Ayam) for Sick Days and Slow Mornings

When someone in the house is under the weather, a bowl of chicken porridge is usually the first thing Malaysian families reach for. Whether you call it bubur ayam, chicken congee or "juk", it is soft, warm, easy to digest and endlessly adaptable. It is also a cheap, filling breakfast on any normal day.

This recipe gives you a smooth, flavourful porridge with tender shredded chicken, plus toppings that make it feel like a proper meal.

Ingredients (4 bowls)

• 1 cup (about 200 g) white rice, jasmine or any long grain
• 10 to 12 cups water or light chicken stock
• 2 chicken thighs or 1 chicken breast, bone-in if possible
• 4 to 5 slices fresh ginger
• 2 cloves garlic, lightly smashed
• 1 teaspoon salt, plus more to taste
• 1 teaspoon sesame oil
• White pepper to serve

Toppings: chopped spring onion, fried shallots, julienned ginger, a drizzle of soy sauce, a soft-boiled egg, fried ikan bilis or crushed peanuts, and you tiao (fried dough sticks) if you can find them.

The Rice-to-Water Ratio

The thickness of porridge is personal. As a starting point:

• Thick, Cantonese-style congee: about 1 cup rice to 10 to 12 cups water, cooked long until the grains break down.
• Looser, Teochew-style porridge: about 1 cup rice to 6 to 8 cups water, cooked shorter so the grains stay whole.

Rinse the rice once or twice before cooking. For a creamier texture, many cooks freeze the washed rice for an hour or toss it with half a teaspoon of oil and a pinch of salt and leave it for 15 minutes. Both tricks help the grains break down faster.

Stovetop Method

1. Bring the water or stock to a boil in a large heavy pot with the ginger and garlic.
2. Add the chicken and simmer for 15 to 20 minutes until cooked through. Lift it out and set aside to cool.
3. Add the rinsed rice to the pot. Bring back to a boil, then lower to a gentle simmer. Partially cover the pot so it does not boil over.
4. Simmer for 60 to 90 minutes, stirring every 10 minutes and scraping the bottom so the rice does not stick. Add hot water if it gets too thick.
5. Meanwhile, shred the chicken with two forks and discard the skin and bones.
6. When the porridge is smooth and creamy, stir in the shredded chicken, salt and sesame oil. Remove the ginger slices if you like.
7. Ladle into bowls and add your favourite toppings and a good shake of white pepper.

Stir often and scrape the bottom. Porridge burns easily, and once the bottom catches, the smoky taste spreads through the whole pot.

Rice Cooker and Pressure Cooker Shortcuts

Many rice cookers have a "porridge" or "congee" setting. Add the rice, water, ginger and raw chicken together and start the programme. When it finishes, remove the chicken, shred it and stir it back in. It is close to hands-off and very useful on busy mornings. Our guide to rice cooker chicken rice has more ways to use the same machine.

An electric pressure cooker can turn out a smooth congee in about 30 minutes under pressure plus natural release time. Check your manual for the porridge function, and never fill it above the maximum line, as porridge foams.

Variations for Different Needs

• Fish porridge: add thin slices of fish fillet to the boiling porridge at the end and cook for 2 minutes.
• Century egg and pork: a Cantonese classic for those who eat pork.
• Bubur nasi with sweet potato: add cubes of sweet potato for natural sweetness and fibre.
• For a sick person: keep it plain with ginger, a little salt and soft chicken. Skip fried toppings and chilli.
• For babies and toddlers: cook it very soft, leave out salt and soy sauce, and check with your doctor or clinic about what suits your child's age.

FAQ

Can I use leftover rice to make porridge?

Yes. Cooked rice breaks down faster, so simmer it with about four times its volume of water for 20 to 30 minutes. Make sure the leftover rice was cooled and refrigerated quickly.

How do I store leftover porridge?

Cool it quickly, refrigerate it covered and eat it within a day or two. It thickens a lot in the fridge, so add water when reheating and bring it to a full boil.

Is porridge good when you are sick?

It is easy to eat and gentle on the stomach, which is why it is traditional comfort food. It is not a treatment, so see a doctor if symptoms are serious or do not improve.

Chicken porridge is simple food done well. Make a pot when someone needs looking after, or just on a rainy Saturday, and keep the toppings varied so it never feels boring. For more cosy one-pot ideas, try our family Sunday curry pot.