Duftreis und Huhn (Rice Kebuli)
| Chicken | 1, über 1.15 kg (2 lb 8 Unzen) |
| Lemon grass (Zitronengras) | 1 TL, Boden |
| Galgant (Laos) | ½ TL, Boden |
| Coriander (Koriander) | ½ TL, Boden |
| Kafir lime leaves (daun jeruk perut) | 3 |
| Knoblauch | 2 Gewürznelken, geschält und gehackt |
| Salt | 1 EL |
| Wasser | 500 ml (2 Tassen) |
| Vegetable oil | 3 EL |
| Langkornreis | 400 g (2 Tassen), washed twice and drained |
| Nutmeg (pala) | a pinch, gerieben |
| Ginger | A pinch, Boden |
| Black peppercorns | 4 |
| Mace (Sekar Pala) | 2 pieces |
| Zwiebeln | 2, Medium, geschält, sliced and fried in oil until medium brown |
Methode:
- Wash and clean chicken. Put into a heavy saucepan, then add lemon grass, Galgant, Koriander, kaffir lime leaves, Knoblauch, salt and water. cover tightly and cook until chicken is tender.
- Entfernen Huhn ab Lager, reserving it for later use. Fry chicken in oil until golden brown and set aside
- Den Reis in einen Topf, add 625 ml (2 ½ Tassen) Hühnerbrühe, nutmeg, Ingwer, peppercorns and mace and cook rice until liquid has been absorbed
- Cover, niedriger Hitze kochen lassen 15 Minuten mehr. Transfer cooked rice to a large platter and arrange aromatic chicken on the sides. Alternativ, divide into individual portions
- Garnish with fried onion slices. Dienen.
Die komplette indonesischen Cook Book, Agnes de Keijzer Brackman und Cathay Brackman