{"id":1354,"date":"2012-03-11T11:44:01","date_gmt":"2012-03-11T16:44:01","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=1354"},"modified":"2012-03-15T21:35:25","modified_gmt":"2012-03-16T02:35:25","slug":"chicken-porridge-bubur-ayam","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=1354","title":{"rendered":"Chicken Porridge ( Bubur Ayam )"},"content":{"rendered":"

Chicken porridge is something that i ate a lot when i was younger . On the days that i was sick , my mom would make me chicken porridge , sometimes we also had chicken porridge from the street vendor too just because we feel like eating chicken porridge . They’re delicious , usually they have few condiments served with the chicken porridge , like cakwe ( it’s like a chinese donuts , the texture is almost like french crueller ) and then green onions , fried onions , hard boiled eggs , and of course the chicken itself , with soy sauce on the side .<\/p>\n

My version of chicken porridge is going to be a very simple chicken porridge . Super easy and guarantee you have everything on hand . Here is my Bubur ayam ( Chicken Porridge )<\/p>\n

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You need :<\/p>\n

1 whole chicken , not too big<\/p>\n

about 3-4 head of garlic , peeled<\/p>\n

about 3-4 quarts of water , make sure the chicken is submerged<\/p>\n

1 tbsp. of salt<\/p>\n

3 stalks of green onions<\/p>\n

hard boiled eggs<\/p>\n

fried onions<\/p>\n

chinese doughnuts or cakwe , it’s also called youtiao .<\/p>\n

1 1\/2 cup of long grain rice , soaked for an hour<\/p>\n

In a big pot , add your whole chicken , with 3-4 quarts of water and 3-4 heads of garlic . Cover and boil for 40 minutes , medium high heat . Then turn the heat down , to low , add your rice without the water of course , into the pot . Cover , and cook 30 minutes on low , stir often to prevent burning on the bottom . Then add your green onion , and salt . Take chicken out , shred the chicken , and serve the porridge with chicken on top , sliced chinese doughnuts , fried onions , hard boiled eggs . Serve warm .<\/p>\n","protected":false},"excerpt":{"rendered":"

Chicken porridge is something that i ate a lot when i was younger . On the days that i was sick , my mom would make me chicken porridge , sometimes we also had chicken porridge from the street vendor too just because we feel like eating chicken porridge . They’re delicious , usually they have few condiments served with the chicken porridge , like cakwe ( it’s like a chinese donuts , the texture is almost like french crueller ) and then green onions , fried onions , hard boiled eggs , and of course the chicken itself , with soy sauce on the side . My version of chicken porridge is going to be a very simple chicken porridge . Super easy and guarantee you have everything on hand . Here is my Bubur ayam ( Chicken Porridge ) You need : 1 whole chicken , not too big about 3-4 head of garlic , peeled about 3-4 quarts of water , make sure the chicken is submerged 1 tbsp. of salt 3 stalks of green onions hard boiled eggs fried onions chinese doughnuts or cakwe , it’s also called youtiao . 1 1\/2 cup of long grain rice , soaked for an hour In a big pot , add your whole chicken , with 3-4 quarts of water and 3-4 heads of garlic . Cover and boil for 40 minutes , medium high heat . Then turn the heat down , to low , add your rice without the water of course , into the pot . Cover , and cook 30 minutes on low , stir often to prevent burning on the bottom . Then add your green onion , and salt . Take chicken out , shred the chicken , and serve the porridge with chicken on top , sliced chinese doughnuts , fried onions , hard boiled eggs . Serve warm .<\/p>\n","protected":false},"author":16,"featured_media":1355,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-1354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1354","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1354"}],"version-history":[{"count":3,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1354\/revisions"}],"predecessor-version":[{"id":1393,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1354\/revisions\/1393"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1355"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1354"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}