Back بوبور أيام (طبق) Arabic Bubur ayam Spanish Bubur ayam French Բուբուր այամ Armenian Bubur ayam ID Bubur ayam JV 바부르 아얌 Korean Bubur ayam Malay Бубур-аям Russian Bubur hayam Sundanese
 Bubur ayam or chicken congee | |
| Course | Main, usually for breakfast or late night supper |
|---|---|
| Place of origin | Indonesia, Malaysia and Singapore[1] |
| Region or state | Southeast Asia |
| Serving temperature | Hot |
| Main ingredients | Rice congee with chicken |
Bubur ayam (Indonesian and Malay for "chicken congee") is a chicken congee dish served in Southeast Asia. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay or chai poh (preserved vegetables), fried soybean, crullers (youtiao, known as cakwe in Indonesia and cakoi in Malaysia), both salty and sweet soy sauce, and sometimes topped with yellow chicken broth and kerupuk (Indonesian-style crackers). Unlike many other rice dishes, the dish is not spicy as the sambal or chili paste is often served separately. It is a favourite breakfast food, served by humble travelling vendors, warung (small local shops), fast food establishments, and five-star hotel restaurants. Travelling bubur ayam vendors frequently pass through residential streets in the morning selling the dish.[1][2]
- ^ a b Kraig, Bruce; Sen, Colleen Taylor, eds. (2013). Street Food around the World: An Encyclopedia of Food and Culture. ABC-CLIO. ISBN 978-1598849547.
- ^ Tan, M G (2008). Etnis Tionghoa Di Indonesia: Kumpulan Tulisan. Yayasan Obor Indonesia. p. 115. ISBN 978-9794616895.