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).

Travelling bubur ayam vendors frequently pass through residential streets in the morning selling the dish.

The traces of Chinese cuisine influences are the use of cakwe (youtiao), tongcay or chai poh and soy sauce.

The soft texture of the rice congee and boneless chicken also makes this dish suitable for young children or adults in convalescence.

[9] In grocery stores, bubur ayam is also available as instant food, requiring only the addition of hot water.