Home | Rice & Noodles
Ingredients: • 1.15 kg chicken, quartered • 1 teaspoon lemon grass ( serai), ground • ½ teaspoon galangal (laos), ground • ½ teaspoon coriander (ketumbar), ground • 3 kaffir lime leaves ( daun jeruk purut) • 2 cloves garlic, peeled and chopped • 1 tablespoon salt • 500 ml (2cups) water • 3 tablespoon vegetable oil • 400g ( 2cups) long-grain rice, washed twice and drained • a pinch of nutmeg (pala), grated • a pinch of ginger, ground • 4 black peppercorns • 2 pieces mace (sekar pala) • 2 medium onions, peeled, sliced and fried in oil until medium brown Preparations: • Wash and clean chicken. Put into a heavy saucepan, then add lemon grass, galangal, coriander, kaffir lime leaves, garlic, salt and water. Cover tightly and cook until chicken is tender • Remove chicken from stock, reserving it for later use. Fry chicken in oil until golden brown and set aside. • Put rice into saucepan, add 625 mL (2 ½ cups) chicken stock, nutmeg, ginger, peppercorns and mace and cook rice until all liquid has been absorbed. • Cover, lower heat and cook for 15 minutes more. Transfer cooked rice to a large platter and arrange aromatic chicken on the sides. Alternatively, divide into individual portions • Garnish with fried onion slices. Serve.
Cook Indonesian
