(No Ratings Yet)
Loading...This fragrant one-pot rice dish from Solo, Central Java, cooks jasmine rice in rich coconut milk with lemongrass, salam leaves, and kaffir lime leaves until fluffy and aromatic. Tender spiced chicken and a generous shower of crispy fried shallots complete the comforting meal that has been a beloved street-food classic for generations.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 780 kcalCalories
- 36 gFat
- 19 gSaturated Fat
- 64 gCarbs
- 3 gFiber
- 4 gSugar
- 38 gProtein
- 720 mgSodium
- 760 mgPotassium
- 85 mgCalcium
- 4 mgIron
- 9 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the coconut rice
- 2 cups jasmine rice, rinsed until water runs clear
- 400 ml (1 2/3 cups) full-fat coconut milk
- 200 ml (3/4 cup) chicken stock or water
- 2 salam (Indonesian bay) leaves
- 2 lemongrass stalks, bruised and tied in a knot
- 4 kaffir lime leaves, torn
- 1 tsp fine sea salt
For the spiced chicken
- 500 g (1.1 lb) boneless skinless chicken thighs
- 3 tbsp neutral coconut or vegetable oil
- 5 shallots, thinly sliced
- 3 garlic cloves, minced
- 1 tsp ground coriander
- 1/2 tsp ground white pepper
- 1/2 tsp fine salt
For serving
- 1/2 cup store-bought or homemade crispy fried shallots
- 1 cup blanched chayote or long beans, cut into batons
- 2 hard-boiled eggs, peeled and halved (optional)
- Sambal kecap or fresh chili paste, to taste
- Cucumber slices and lime wedges
Directions
- Rinse the jasmine rice in cool water 3 to 4 times until the water runs almost clear, then drain thoroughly in a fine-mesh sieve.
- Combine the coconut milk, chicken stock, salam leaves, lemongrass, kaffir lime leaves, and salt in a heavy pot. Bring to a gentle simmer over medium heat, stir once, and let the aromatics infuse for about 3 minutes.
- Stir in the drained rice, reduce the heat to the lowest setting, cover tightly, and cook undisturbed for 18 to 20 minutes, until the liquid is fully absorbed and the rice is tender.
- While the rice cooks, pat the chicken dry with paper towels and cut it into bite-size pieces. Season evenly with the salt and white pepper.
- Heat the oil in a skillet over medium heat. Fry the sliced shallots for 2 to 3 minutes until pale golden, then add the garlic and ground coriander and stir for 30 seconds until fragrant.
- Add the chicken pieces and cook for 6 to 8 minutes, turning occasionally, until lightly browned and cooked through. Remove from the heat and cover to keep warm.
- Off the heat, let the rice rest, still covered, for 10 minutes. Discard the lemongrass, then gently fluff the rice with a fork to separate the grains.
- Pile the coconut rice onto a warm serving platter, top with the spiced chicken, and scatter generously with the crispy fried shallots.
- Serve immediately with the blanched vegetables, hard-boiled eggs, sambal, cucumber slices, and lime wedges on the side so everyone can build their own plate.
Cook’s Notes
- Use fresh pressed coconut milk if you can find it; canned full-fat coconut milk is a reliable substitute but gives a slightly sweeter result.
- Resist the urge to lift the lid while the rice steams—escaping steam will leave you with unevenly cooked grains.
- For a richer, almost creamy rice, swap 100 ml of the chicken stock with evaporated milk.
- If you cannot find salam leaves, use one regular bay leaf plus a small extra pinch of salt; the flavor will be slightly different but still pleasant.
- For a smoky twist, after resting, press the rice into a hot oiled pan and crisp the bottom layer for 2 to 3 minutes to make the popular burnt-bottom version.
