Indonesian Spiced Chicken Rice

Preparation info
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Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

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.


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


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