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Nasi Liwet – Coconut Rice with Chicken and Chayote
Nasi liwet from Solo is rice that you cook in coconut milk and chicken broth with salam leaves and lemongrass. It comes with shredded chicken, an egg and chayote in a spicy coconut sauce. Stir the rice as soon as the liquid is almost absorbed, or the coconut milk sticks to the bottom of the pot. The Sundanese liwet from West Java, by contrast, cooks the rice in water with salted fish.
Nasi Liwet – Coconut Rice with Chicken and Chayote
Laura Chen
4
25 minutes
70 minutes
800
Indonesian
Main course
Nasi Liwet from Solo is rice that you cook in coconut milk and chicken broth with salam leaves and lemongrass. It comes with shredded chicken, an egg and chayote in a spicy coconut sauce. The Sundanese liwet from West Java cooks the rice in water with salted fish, and nasi uduk from Jakarta stays without broth and vegetables.
Ingredients
For the chicken and broth:
- 4 bone-in, skinless chicken thighs (about 600 g)
- 1 l water
- 2 salam leaves (Indonesian bay leaves)
- 2 garlic cloves, lightly crushed
- 1 tsp salt
For the rice:
- 350 g jasmine rice
- 250 ml coconut milk
- 250 ml chicken broth from the pot
- 2 salam leaves
- 1 stalk lemongrass, lightly crushed
- ½ tsp salt
For the chayote:
- 2 chayote (pear-shaped squash, about 500 g), in sticks
- 3 shallots, sliced
- 2 garlic cloves, sliced
- 2 red chilies, sliced into rings
- 1 cm galangal (Thai ginger), sliced
- 1 salam leaf
- 200 ml coconut milk
- 200 ml chicken broth from the pot
- 1 tsp palm sugar (gula jawa) or brown sugar
- ½ tsp salt
- 1 tbsp vegetable oil
To serve:
- 4 eggs
- 2 tbsp fried onions for garnish
Instructions
- Bring the chicken, water, 2 salam leaves, garlic and salt to a boil. Skim off the foam and simmer gently for 35 minutes, until the meat comes away from the bone.
- Boil the eggs for 9 minutes, rinse them cold and peel them.
- Wash the rice until the water is almost clear. Bring it to a boil with the coconut milk, 250 ml of chicken broth, salam leaves, lemongrass and salt and cook uncovered, stirring, for 5 minutes, until the liquid is absorbed.
- Put the lid on, cook the rice over the lowest heat for 15 minutes and then let it rest closed for 10 minutes.
- Lift the chicken from the broth, let it cool briefly and pull the meat into coarse shreds.
- Fry the shallots, garlic, chilies, galangal and salam leaf in 1 tbsp of oil for 2 minutes, until the shallots are translucent.
- Add the chayote, 200 ml of broth, coconut milk, palm sugar and salt. Simmer the vegetables for 10 minutes, until soft but still with some bite.
- Warm the shredded chicken for 2 minutes in 4 tbsp of the coconut sauce from the vegetable pot.
- Arrange the rice, vegetables with sauce, chicken and a halved egg and sprinkle with the fried onions.
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