Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, bubur lambuk ayam (spiced chicken porridge). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Bubur Lambuk Ayam (Spiced Chicken Porridge) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Bubur Lambuk Ayam (Spiced Chicken Porridge) is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook bubur lambuk ayam (spiced chicken porridge) using 23 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Bubur Lambuk Ayam (Spiced Chicken Porridge):

1. Make ready 200 g basmati rice
2. Make ready 2 liters water
3. Get 4 pieces boneless chicken thighs (cubed)
4. Make ready 60 g dried shrimps
5. Make ready 500 ml coconut milk
6. Get 2 bunch corianders (Chopped)
7. Take 2 red chillies (Thinly sliced)
8. Take 2 carrots (Peeled and medium diced)
9. Prepare 1 yellow onion (Chopped)
10. Get 4 garlic cloves (Chopped)
11. Take 1 small ginger (Skin off and thinly Sliced)
12. Get 1 stalk lemongrass (Pound)
13. Make ready 4 stalks pandan leaves
14. Make ready 2 whole cinnamon sticks
15. Make ready 3 whole star anises
16. Take 2 whole cloves
17. Make ready 4 whole cardamoms
18. Make ready 1 teaspoon whole cumin seeds
19. Make ready 1 teaspoon coriander powder
20. Get 1/2 teaspoon cumin powder
21. Prepare 1/2 teaspoon black pepper powder
22. Get 3 tablespoon Ghee
23. Prepare Salt

Steps to make Bubur Lambuk Ayam (Spiced Chicken Porridge):

1. Use a big pot and put fire on medium heat.
2. 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.
3. Add in the lemongrass, onions, ginger and garlic into the pot. Sauté them for about 1-2 minutes.
4. Add in coriander, cumin and black pepper powder and keep on sautéing for about 1 minute.
5. Add in the chicken thighs and mix until its cooked. Then add in shrimps and rice.
6. 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.
7. At the 20 minutes mark, add in the carrots, pandan leaves and coconut milk.
8. Put the lid back on and wait another 20 minutes. *Remember to mix the porridge for every 4-5 minutes.
9. 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.
10. Porridge is ready to be served.

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