Entree: Indonesia – Sundanese West Java – Nasi Liwet (Coconut-scented savory rice cooked in rich broth with aromatics and served with chicken, egg, and condiments)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 3 cups (600 g) long-grain rice
- 2 cups (480 ml) coconut milk
- 2 cups (480 ml) chicken stock
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 stalk (about 2 oz / 60 g) lemongrass, bruised
- 2 pandan leaves (if unavailable, omit)
- 2 salam leaves (Indonesian bay leaves) or 2 bay leaves
- 6 shallots, thinly sliced
- 4 cloves garlic, crushed
- 1 inch (2.5 cm) galangal, smashed
- 1 tsp (5 g) toasted shrimp paste (terasi)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) palm sugar or granulated sugar
- 2 tbsp (30 ml) vegetable oil
- 4 eggs, approx. 50 g each (hard-boiled)
- 1/4 cup (30 g) fried shallots for garnish
- Cucumber slices to serve
- Sambal terasi to serve

Instructions

1. Rinse the rice under cold water until the rinse water runs clear; drain and set aside.
2. Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add sliced shallots and crushed garlic and sauté until translucent and fragrant, about 3–4 minutes.
3. Add smashed galangal, bruised lemongrass, pandan leaves, salam leaves, and toasted shrimp paste; sauté briefly until aromatic.
4. Pour in the coconut milk and chicken stock and bring to a gentle simmer. Stir in salt and sugar to dissolve.
5. Nestle the bone-in chicken thighs into the simmering liquid and simmer gently for 10 minutes to begin cooking the chicken through and to infuse flavor.
6. Add the drained rice to the pot, stir once to distribute, bring to a boil, then reduce heat to low, cover tightly, and cook undisturbed for 18–20 minutes or until liquid is absorbed and rice is tender.
7. While the rice cooks, place eggs in boiling water and cook 8–10 minutes for hard-boiled; cool and peel. If desired, shred or separate chicken meat from the bones once cooked.
8. When rice is done, remove from heat and let rest, covered, 10 minutes. Remove and discard pandan, lemongrass, galangal, and salam leaves. Fluff rice gently with a fork.
9. Serve the nasi liwet topped with a chicken thigh (or shredded chicken), a halved hard-boiled egg, fried shallots, cucumber slices, and sambal terasi on the side.