Chicken and Rice – Nasi Ayam
| Chicken | 1, about 1.15 kg (2 lb 8 oz) quartered |
| Salt | 2 ½ Tbsp |
| Salam leaf (Daun Salam) | 1 |
| Cinnamon (Kayu Manis) | 1 stick, 5 cm (2 inches) in length |
| Coconut milk | 750 ml (3 cups), squeezed from 1 grated coconut with sufficient water added |
| Long-grain rice | 400 g (2 cups) |
Method:
- Wash clean chicken thoroughly, then put into a heavy saucepan. Add salt, salam leaf, cinnamon stick and 500 ml (2 cups) coconut milk. Cover tightly and cook over medium heat for about 30 minutes
- Remove chicken from stock. Add remaining coconut milk, stir and measure out 625 ml (2 ½ cups) of liquid to reserve.
- Was rice twice and drain completely. Put rice into a saucepan, then add reserved liquid and cook rice
- Add chicken after rice has cooked for 30 minutes, then steam for and additional 15 minutes or until done
- When serving, bury chicken in the rice.