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Chicken Porridge with Spices and Coconut Milk

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Chicken Porridge with Spices and Coconut Milk

Rice & Noodles


Rice & Noodles




Total Time

Total Time

Prep 30 M / Cook 01 H 00 M



2 Servings
Grace Teo
Grace Teo   thegraceteo
Published on July 21, 2015

  Based on 354 ratings  Watch Now


I once tried this when it was given by a neighbour and since then, I looked forward to having it during the fasting month . The rich flavour of this porridge is truly amazing.

You need to have enough chicken broth to cook this dish as the rice needs to be slowly cooked until extremely soft. Its consistency has to be really creamy. Having it turn out like rice in broth is not the correct texture. For this recipe, chicken is used. You may substitute it with beef, according to your preference.

Alternately, if you opt to have a vegan version of this flavorful porridge, use vegetables broth instead and skip the meat. This is definitely a must-try recipe as the spices and coconut milk when infused together makes this savoury porridge definitely mouth-watering.

For more servings, increase the amount of ingredients accordingly.

Chicken Porridge with Spices and Coconut Milk is also known as: Bubur Lambuk Ayam

Community Food Snaps



  • 150 grams rice
  • 3 centimetres ginger
  • 3 garlic clove(s)
  • 2 shallot(s)  
  • 2 pandan leaves
  • 2 clove(s)
  • 1 star anise
  • 1 teaspoons pepper
  • 1 tablespoons fennel powder
  • 1 cinnamon stick(s)
  • 1 tablespoons cardamom
  • 40 grams chicken meat
  • 100 grams coconut milk
  • 1 litres chicken stock


  • parsley
  • chilli peppers (fresh)
  • shallot(s)  

Steps to Prepare


Step 1:

Sauté shallots and garlic at medium heat until fragrant. Add ginger and continue to sauté for 30 seconds. Then, add aromatics like pandan leaf, star anise, cloves, fennel powder, cinnamon stick and cardamom. Continue to sauté until fragrant.


Step 2:

Stir fry chicken meat and add rice to the aromatics.


Step 3:

Add chicken stock to the pot and allow rice to simmer until it softens. Add salt and pepper to taste.


Step 4:

Garnish with fried shallots, chili slices and parsley.