Bubur Ayam Jamur / Rice Porridge With Chicken and Mushrooms

Bubur Ayam Jamur/Rice Porridge With Chicken and Mushroom
Author: Sinta
Preparation Time: 15 minutes
Cooking time: 2 hours 30 minutes
Servings: 2 - 3 servings

This recipe is inspired by my favorite rice porridge place in Jogja, Bubur Yoyong.  Rice porridge, or bubur in Indonesian, is a breakfast dish with roots in Chinese congee.  What makes Bubur Yoyong version special is that they embrace this origin by having strong Chinese influence on their menu. I tried my best to replicate Bubur Yoyong's specialty, which is a topping of stir-fried Chinese-style chicken and mushroom.

Porridge Ingredients

• 1/2 cup (100 gr) short grain rice
• 5 cups (1 liter) chicken/vegetable stock/water
• 1 tsp salt
• 1 tsp crushed black pepper

Chicken and Mushroom Topping Ingredients

• 200 - 250 gr chicken thigh/breast, thinly sliced
• 100 gr button mushrooms, sliced
• 2 eggs
• 3 - 4 small Asian shallots, thinly sliced
• 3 - 4 garlic cloves, minced
• 1/2 cm ginger, thinly sliced OR grated
• 1 green onion stalk, thinly sliced, divided into two
• 30 gr carrots, thinly sliced
• 2 - 3 tbs Olive oil/neutral oil
• 1/2 - 1 tsp fish sauce
• 1 tsp Chinese cooking wine (Shao Xing wine)
• 3/4 tbs oyster sauce
• 1 tsp dark soy sauce
• 1/2 - 1 tbs regular soy sauce
• 1/2 - 1 tbs Chinese barbeque sauce
• 1/2 - 1 tsp kecap manis (Sweet Soy Sauce) - optional
• crushed black pepper
• fried shallots, for garnish

Instructions:

1. To make the porridge: Rinse and drain the rice. If using a pot: Put 1/2 cup (100 gr) of rice with 5 cups (1 liter) stock/water in a pot. Let it boil, and then simmer gently for 1 hour - 1,5 hours. Stir frequently until the water is absorbed completely and the rice is mushy. Season with salt and pepper. If using an instant pot/pressure cooker: Put the rice and water in the instant pot/pressure cooker. Choose Congee Setting for Pressure Cooker or Porridge setting for instant pot. After it's done, let the steam release naturally, around 7 - 15 minutes.
2. To make chicken and mushroom topping: Heat 2 - 3 tbs oil in a wok in medium heat. Add 3 shallots and half of sliced green onion. Sautee until shallots become translucent. Add 3-4 garlic cloves (minced) and 1/2 cm ginger (sliced thinly). Cook until they become aromatic. Add mushrooms and cook until they're reduced in volume. Add sliced carrots, and cook until carrots are softened a little bit. Add the chicken and cook until the chicken is half-cooked. Reduce the heat to medium low, make a space in the middle of the wok. Crack 2 eggs into the wok, and wait for 30 seconds. Scramble the eggs until they're cooked. Mixed with the rest of the ingredients.
3. In medium low heat, add: fish sauce, Chinese cooking wine, oyster sauce, dark soy sauce, regular soy sauce, and Chinese barbeque sauce. Mix to combine, and adjust the saltiness. If you like, add sweet soy sauce. Season with black pepper.
4. To assemble: in a bowl, laddle the porridge and top it with the toppings. Garnish with the rest of green onion and fried shallots. Serve while it's hot.