Geurige rijst en kip (Rijst Kebuli)
| Kip | 1, over 1.15 kg (2 pond 8 oz) |
| Citroengras (citroengras) | 1 tl, de grond |
| Galangal (Laos) | ½ theelepel, de grond |
| Coriander (Koriander) | ½ theelepel, de grond |
| Kafir lime leaves (daun jeruk perut) | 3 |
| Knoflook | 2 kruidnagel, gepeld en fijngehakt |
| Zout | 1 El |
| Water | 500 ml (2 kopjes) |
| Vegetable oil | 3 El |
| Langkorrelige rijst | 400 g (2 kopjes), washed twice and drained |
| Nutmeg (pala) | a pinch, geraspte |
| Ginger | A pinch, de grond |
| Black peppercorns | 4 |
| Mace (Sekar Pala) | 2 pieces |
| Uien | 2, middellange, geschild, sliced and fried in oil until medium brown |
Methode:
- Wash and clean chicken. Put into a heavy saucepan, then add lemon grass, laos, koriander, kaffir lime leaves, knoflook, salt and water. cover tightly and cook until chicken is tender.
- Haal de kip uit voorraad, reserving it for later use. Fry chicken in oil until golden brown and set aside
- Leg de rijst in een steelpan, add 625 ml (2 ½ kopje) kippenbouillon, nutmeg, gember, peppercorns and mace and cook rice until liquid has been absorbed
- Cover, lagere warmte en koken voor 15 minuten meer. Transfer cooked rice to a large platter and arrange aromatic chicken on the sides. Alternatief, divide into individual portions
- Garnish with fried onion slices. Dienen.
The Complete Indonesische Cook Book, Agnes de Keijzer Brackman en Cathay Brackman