3 cups long-grain rice soaked in water for 30 minutes
2 Tbsp butter
700 grams boneless chicken diced
3 cups chicken stock
SPICES AND SEASONINGS:
5 shallots peeled and sliced
4 cloves garlic peeled and thinly sliced
1 tsp coriander seeds
4 cardamom pods
1 stalk lemongrass discard outer layer and use only fat bottom third of the stick
1 large cinnamon stick
1/2 tsp nutmeg powder
1 1/2 tsp salt
FOR THE GARNISHES:
Crispy fried shallots (bawang goreng)
Heat a large pot with a tight-fitting lid over high heat. Add in butter and let it melt. Add the chicken pieces in the pot and let it brown a little bit, about 3 minutes. Dish out into a plate. The chicken is not cooked yet at this point. In the same pot, add the rest of the ingredients in the spice and seasoning list, stir fry until really fragrant about 3 minutes. Add the chicken back in and stir fry for another 1 minute.
USING POT TO COOK THE RICE:
Add rice grains into the pot and stir to mix. Add the chicken stock and bring to a boil. Once it boils, lower the heat, cover and let it simmer for 20 minutes. Remove from the heat and let it sit for 10 minutes undisturbed.
Uncover the lid. The rice should be soft and fluffy at the end of cooking time. Use a fork to fluff the rice.
USING RICE COOKER:
Add rice grains into the pot and stir to mix. Add the chicken stock. Stir to mix everything. Remove from the heat and transfer this to a rice cooker and finished cooking in the rice cooker, about 20 minutes.
When ready to serve sprinkle the rice with a generous amount of crispy shallots. Can be served as side dish or entree.