Poached Indonesian Ayam Bumbu Kuning Grain Bowl
A light and flavorful grain bowl featuring poached chicken in traditional Indonesian yellow spice paste, served over a bed of seasonal quinoa and fresh vegetables. This dish balances aromatic turmeric and lemongrass with vibrant, crisp produce for a wholesome weeknight meal.
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Overview
This Poached Indonesian Ayam Bumbu Kuning Grain Bowl features succulent poached chicken cooked gently in a fragrant yellow spice paste highlighting turmeric, lemongrass, and ginger. Served over fluffy quinoa and topped with crisp, seasonal spring vegetables, this grain bowl is a harmonious blend of fresh textures and rich, aromatic flavors that make for a wholesome and satisfying meal.
Why you’ll love it
- Light and healthy with balanced protein and fresh vegetables.
- Authentic Indonesian Bumbu Kuning (yellow spice paste) offering vibrant color and bold flavor.
- Quick poaching method keeps chicken juicy and tender.
- Quinoa adds nutritious grains providing fiber and plant-based protein.
- Perfect for a spring weeknight dinner using seasonal produce.
Ingredient notes
The key to this recipe is the Bumbu Kuning spice paste, which blends turmeric, lemongrass, garlic, ginger, and mild chili. Fresh lemongrass stalks add depth to the poaching liquid. Using seasonal spring vegetables like snap peas, radishes, and cucumber brings crispness and color. Quinoa is cooked separately for a naturally gluten-free base complementing the moist chicken.
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Serving & storage
Serve the grain bowl warm or at room temperature, garnished with fresh herbs like cilantro or Thai basil if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy chilled. Ensure chicken is cooled promptly to maintain food safety.
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Chef tips
- Poaching chicken gently instead of boiling helps keep it tender and juicy.
- If fresh turmeric is unavailable, ground turmeric works well but fresh gives more aroma and brightness.
- You can prepare the spice paste ahead and refrigerate it for up to 3 days or freeze for longer storage.
- Use seasonal vegetables available locally to keep the dish fresh and vibrant.
- Ensure the chicken reaches a safe internal temperature of 74°C (165°F) before serving.
Ingredients
- 500 gboneless, skinless chicken thighs
- 2 stalkslemongrass, bruised and cut into 5 cm lengths
- 1 thumb-sized piece (about 2 cm)fresh turmeric root, peeled and chopped (or 1 tsp ground turmeric)
- 3 clovesgarlic, peeled
- 1 inch (2.5 cm)ginger, peeled and chopped
- 1 smallred chili, deseeded (optional)
- 1 tbspvegetable oil
- 1 tspground coriander
- 1 tspground cumin
- 1 tspsea salt, divided
- 500 mlwater
- 200 g (1 cup)quinoa, rinsed
- 150 gsnap peas, trimmed and halved
- 100 gradishes, thinly sliced
- 1 mediumcucumber, julienned
- freshcilantro or Thai basil leaves, for garnish
- 1 lime, cut into wedgesto serve
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Equipment
- medium saucepan
- blender or food processor
- large skillet or shallow pan
- fine mesh strainer (optional)
- medium pot with lid
Nutrition per serving
- Calories430
- Protein35 g
- Carbs35 g
- Fat8 g
Step-by-step
Step 1
Prepare the yellow spice paste (Bumbu Kuning): In a blender or food processor, combine fresh turmeric (or ground turmeric), garlic, ginger, red chili, ground coriander, and ground cumin with 1 tbsp vegetable oil. Blend until smooth, adding a splash of water if needed to make a thick paste.Step 2
In a large shallow pan, add the 500 ml water, bruised lemongrass stalks, half the salt (½ tsp), and the prepared spice paste. Stir to combine and bring to a gentle simmer over medium heat.Step 3
Add the chicken thighs to the simmering spice broth, ensuring they're mostly submerged. Reduce the heat to low and gently poach the chicken for about 20 minutes, or until cooked through (internal temperature reaches 74°C/165°F). Avoid boiling to keep the chicken tender.Step 4
While the chicken poaches, rinse the quinoa thoroughly under cold water. In a medium pot, bring 400 ml water to a boil, add the quinoa and remaining salt (½ tsp), then reduce to a simmer and cover. Cook for 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and let it steam covered for 5 minutes.Step 5
When the chicken is cooked, remove from the broth and set aside to rest for 5 minutes. Optionally strain the broth and reserve for another use or discard. Slice the chicken into bite-sized pieces once cooled enough to handle.Step 6
Prepare the vegetables: trim and halve the snap peas, thinly slice the radishes, and julienne the cucumber.Step 7
Assemble the grain bowls by dividing cooked quinoa among four bowls. Top with poached chicken slices and arranged spring vegetables. Garnish with fresh cilantro or Thai basil leaves and serve with lime wedges on the side.
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