Saturday, March 31, 2012
Chicken Rice with Pineapple (Nasi Kebuli Ayam)
500g boneless chicken, diced into 1cm cubes
3 cups chicken stock
1 tsp salt
2 cups long-grain rice, washed and drained
1/2 small pineapple, peeled and sliced and cut into small pieces
fried shallot to serve
2 tbsp butter or oil
13 French shallots, peeled and finely chopped
7 cloves garlic, peeled and finely chopped
2.5cm piece of root ginger, peeled and chopped
1 tsp coriander
1/2 tsp white peppercorns
1/2 tsp cumin
a little nutmeg, freshly grated
8cm cinnamon stick
4 cardamom pods, bruised
1 lemongrass stalk, bruised
Heat butter or oil in a wok or heavy saucepan. Add all seasoning ingredients and saute for 2-3 minutes. Add chicken and continue sauteing for 3 minutes over high heat. Add chicken stock and salt and simmer until chicken is tender. Strain stock and put chicken pieces aside.
Place rice in a rice cooker or heavy stock pot, add 2.5 cups of the reserved chicken stock and bring to the boil. Cover pan and simmer until rice is almost cooked and liquid is absorbed. Add diced chicken and cook over low heat until rice is thoroughly cooked.
Serve on a platter garnished with fried shallots and pineapple.