Indonesian Spiced Chicken Rice

Name: Indonesian Spiced Chicken Rice
Yield: for 4-6
Cuisine: Asia
Ingredients: a pinch of freshly grated nutmeg; 1 tbsp Crisp-fried Shallots; 2 cloves; about 450 ml/¾ pt vegetable oil, for deep-frying; a small stick of cinnamon; 1 tsp ground cumin; 1 free-range organic chicken weighing about 1.5–1.8 kg/3¼–4 lb, cut into 10 pieces; 450 g/1 lb basmati rice, soaked in cold water for 1 hour, then rinsed and drained; 2 tbsp groundnut oil; 1 large red onion, finely chopped; cucumber slices; 1 lemon grass stalk, bruised; 1 tsp salt; 2 tsp chopped chives; a handful of flat-leaf parsley; 2 tsp ground coriander

Preparation info

for
4-6

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

The chicken pieces for this dish are boiled with aromatic spices, then deep-fried, so that they remain tender under a deliciously crisp outer layer. The rice is cooked in the spiced stock. This dish is a favourite with everyone, especially children, who of course prefer to eat the chicken with their fingers.

Ingredients

2 tbsp groundnut oil
450 g/1 lb basmati rice, soaked in

Asia
Main course
Gluten-free
Southeast Asia

Method

Put all the ingredients for the stock in a large saucepan with 1.2 litres/ 2 pints water, bring to the boil and cook until the chicken is cooked through, 45-60 minutes. Take the chicken pieces out and spre