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Bubur Labu dengan Ayam Suwir
Makan Tengah Hari • Malaysia
How to Make Pumpkin Congee with Shredded Chicken (Traditional & Healthy Version)
Pumpkin Congee with Shredded Chicken, known locally as 'Bubur Labu dengan Ayam Suwir', is a heartwarming Malaysian dish that beautifully embodies the nation's multicultural culinary heritage. This nourishing congee is commonly enjoyed in Malaysian households, especially during the rainy season or as a comfort food for lunch. The creamy texture of rice porridge is complemented by the natural sweetness of pumpkin (labu kuning) and the savory goodness of shredded chicken, creating a harmonious blend of flavors and nutrition. Infused with aromatic ingredients such as pandan leaves and ginger, this congee is both fragrant and soothing. Local touches like the optional use of santan (coconut milk) add depth and richness, making it distinctly Malaysian. With its gentle flavors and soft texture, Pumpkin Congee with Shredded Chicken is suitable for all ages and offers a health-conscious twist on traditional congee. It's a delightful way to incorporate local, seasonal produce into your diet while savoring the comforting essence of Malaysian cuisine.
Bahan-bahan(untuk 1 medium bowl (about 350ml) per serving)
- 1/2 cup White rice (Short or medium grain, washed)
- 200g Pumpkin (labu kuning) (Peeled and diced)
- 100g Chicken breast (Skinless, boneless)
- 4 cups Water
- 3 slices Ginger (Fresh, thinly sliced)
- 1 stalk Pandan leaf (Tied into a knot)
- 1/2 tsp Salt (To taste)
- 1/4 tsp White pepper (To taste)
- 2 stalks Spring onion (Finely chopped for garnish) - pilihan
- 2 tbsp Santan (coconut milk) (Optional, for creaminess) - pilihan
Arahan
- 1
Rinse the rice under running water until the water runs clear. Drain well.
2 minutes
Washing the rice removes excess starch for a smoother congee.
- 2
In a medium pot, combine rice, water, ginger slices, and pandan leaf. Bring to a boil over medium heat.
5 minutes
Stir occasionally to prevent sticking.
- 3
Add the diced pumpkin and chicken breast into the pot. Reduce heat to low and simmer, stirring occasionally.
10 minutes
Simmer gently for creamy texture and even cooking.
- 4
Once the chicken is cooked through (about 10 minutes), remove it from the pot. Shred the chicken using two forks.
3 minutes
Let the chicken cool slightly before shredding for easier handling.
Kenapa hidangan ini sihat
This congee is a healthy choice because it uses minimal oil, relies on lean protein, and incorporates nutrient-dense pumpkin. The use of fresh local herbs like ginger and pandan boosts its nutritional value. Opting for less santan keeps saturated fat low. It’s a balanced meal with protein, fibre, and essential micronutrients, perfect for calorie-conscious diets and those seeking wholesome Malaysian comfort food.
Pumpkin Congee with Shredded Chicken is rich in vitamins A and C from pumpkin, which supports immune health and vision. The lean chicken breast provides high-quality protein for muscle repair, while rice supplies complex carbohydrates for sustained energy. Ginger and pandan leaf add antioxidants and aid digestion. This low-fat, gluten-free dish is naturally hydrating and easy to digest, making it suitable for both adults and children.
Petua
- 💡Tip 1: Use freshly cut pumpkin for the best natural sweetness.
- 💡Tip 2: Stir the congee occasionally to prevent sticking at the bottom.
- 💡Tip 3: For a vegetarian version, replace chicken with tofu strips and use vegetable broth.
Penyimpanan & hidangan
Store leftover congee in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water or santan to adjust consistency before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
