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Meats
Recipes - Indonesian Chicken, Prawn and Egg Rice
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Meats
Recipes -
Indonesian Chicken, Prawn and Egg Rice
Ingredients
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1 small oven-ready
chicken
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3 onions
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2 whole cloves
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1 bay leaf
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3 parsley sprigs
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6 whole peppercorns
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Salt
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450 g/1lb/2 cups
basmati rice
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45 ml/3 tbsp olive oil
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30 ml/2 tbsp peanut
butter
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5 ml/1 tsp chili
powder
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100 g/4 oz/1 cup peeled
prawns (shrimp)
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100 g/4 oz/1 cup cooked ham, diced
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5 ml/1 tsp ground
cumin
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5 ml/1 tsp ground
coriander (cilantro)
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1 garlic clove, crushed
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A little grated nutmeg
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30 ml/2 tbsp toasted
cashew nuts
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12 cooked unpeeled prawns (shrimp)
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2
hard-boiled (hard-cooked) eggs, quartered
Method:
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Place the chicken in a
saucepan. Stud one of the onions with the cloves and
add to the pan with the bay leaf, parsley,
peppercorns and a little salt. Just cover with
water.
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Bring to the boil, reduce the heat, cover and
simmer for 1 hour until tender. Leave to cool
slightly then lift out the chicken. Strain the stock
and return to the pan.
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Bring to the boil, add the
rice and simmer for 10 minutes until tender. Drain
if necessary and keep warm, covered with a cloth to
absorb any remaining moisture.
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Cut all the chicken
off the bones, discarding the skin. Cut into neat
pieces. Thinly slice the remaining onions.
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Heat the
oil in a large pan and cook the
onions until soft and golden. Stir in the peanut
butter and chili powder to taste. Add the peeled
prawns, ham, chicken and rice.
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Continue frying,
tossing gently until the rice is lightly golden.
Stir in the cumin, coriander, garlic and nutmeg.
Toss gently, then season to taste.
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Pile on to a hot
serving dish, sprinkle with the cashew nuts and
garnish with the unpeeled prawns and eggs.
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