August 14, 2009

Nasi Ayam Nanas (Pineapple Chicken Rice)

  • 2 Tbs. vegetable oil
  • 1 lb. boneless chicken, cut in ½-inch cubes
  • 3 cups chicken stock
  • 1 tsp. salt
  • 2 cups uncooked jasmine rice (long-grain rice), washed and drained
  • ½ small pineapple, peeled and sliced and cut in small pieces

Seasoning ingredients:
  • 3 shallots, peeled and finely chopped
  • 5 cloves garlic
  • ½-inch ginger root, peeled and chopped
  • 1 tsp. coriander seeds
  • ½ tsp. white peppercorns
  • ½ tsp. cumin seeds
  • a little freshly grated nutmeg
  • 2 inches cinnamon stick
  • 2 cardamom pods, bruised
  • 2 cloves
  • 1 stalk lemongrass, bruised

  1. Blend all seasoning ingredients except cloves and lemongrass with a mortar and a pestle or a food processor to form a paste.
  2. Heat oil in a wok or heavy saucepan over medium high heat and then add blended seasonings and the rest of the seasonings ingredients and stir fry it for 2-3 minutes.
  3. Add the chicken and continue stir frying for about 3 minutes.
  4. Add chicken stock and salt and simmer until the chicken is tender. Strain the stock and set aside the chicken pieces.
  5. Place rice in a rice cooker or heavy stockpot, add 2½ cups of the reserved chicken stock and bring to a boil.
  6. Cover the pan and simmer until the rice is almost cooked and the liquid absorbed.
  7. Add the diced chicken and cook over low heat until the rice is thoroughly cooked.
  8. Serve on a platter garnished with fried shallots and pineapple pieces.

*This recipe makes 2-4 servings.


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