Entree: Indonesia – Central Java – Nasi Liwet (A Central Javanese fragrant coconut and chicken rice cooked in savory broth and aromatic spices)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 10 min

Total 45 min

Ingredients

- 2 cups (400 g) jasmine rice, rinsed until water runs clear
- 1 1/2 cups (360 ml) coconut milk
- 2 cups (480 ml) chicken stock
- 1 lb (450 g) bone-in chicken thighs (about 3 pieces)
- 2 tbsp (30 ml) vegetable oil
- 3 shallots, thinly sliced, approx. 3 oz (85 g)
- 3 cloves garlic, minced, approx. 0.3 oz (9 g)
- 2 stalks lemongrass, bruised and tied
- 2 salam leaves or Indonesian bay leaves (substitute bay leaf if unavailable)
- 2 kaffir lime leaves
- 1 tsp (5 g) salt, or to taste
- 1 tsp (4 g) granulated sugar
- 2 hard-boiled eggs, peeled, approx. 4 oz (115 g) total, halved for serving
- 1/4 cup (25 g) fried shallots (bawang goreng) for garnish
- 2 tbsp (8 g) chopped scallions for garnish
- Sambal or sliced long green chili, for serving (optional)

Instructions

1. In a heavy-sided saucepan or medium pot, heat the vegetable oil over medium heat. Add the sliced shallots and sauté until golden and fragrant, about 4–5 minutes. Add the minced garlic and cook 1 minute more.
2. Add the bruised lemongrass, salam leaves and kaffir lime leaves; briefly toast the aromatics with the shallots and garlic for 1 minute to release their fragrance.
3. Stir in the rinsed rice until well coated in the aromatics. Pour in the coconut milk and chicken stock, add the salt and sugar, and stir to combine.
4. Nestle the bone-in chicken thighs into the rice mixture. Bring to a gentle simmer uncovered, then reduce heat to low, cover tightly, and cook until rice is tender and liquid is absorbed, about 18–20 minutes.
5. Once cooked, remove pot from heat and let rest, covered, 10 minutes. Remove the chicken, shred or slice the meat, discard bones, and return the shredded chicken to the rice, mixing gently to distribute.
6. Serve Nasi Liwet topped with halved hard-boiled eggs, fried shallots and chopped scallions, with sambal or sliced chilies on the side.