Nasi Liwet Solo

Ingredients

• 400 g jasmine rice
• 500 ml chicken stock
• 300 ml coconut milk, for the rice
• 3 salam leaves
• 2 stalks lemongrass
• 3 cm galangal
• 3 garlic cloves
• 1.5 tsp salt, for the rice
• 400 g boneless chicken thigh
• 6 shallots
• 4 garlic cloves, for the chicken
• 4 candlenuts
• 1 tsp ground coriander
• 0.5 tsp white pepper
• 2 tbsp vegetable oil
• 300 ml coconut milk, for the chicken
• 300 g chayote (labu siam)
• 4 green bird's eye chillies
• 200 ml coconut cream, for the areh
• 0.5 tsp salt, for the areh
• 4 eggs
• 3 tbsp crisp fried shallots
• banana leaves, for serving

Before you cook

• Rinse the rice until the water runs clear and drain it.
• Bruise the lemongrass stalks and slice the galangal into coins.
• Peel and crush the three garlic cloves for the rice.
• Peel the chayote, cut out the core and slice the flesh into matchsticks.
• Slice the green chillies into rings.
• Wipe the banana leaves clean and cut them to fit your plates.

Steps

1. Put the rice, chicken stock, 300 ml of coconut milk, salam leaves, one bruised lemongrass stalk, half the galangal, the crushed garlic and the salt into a heavy pan.
2. Bring it to a boil over medium heat, stirring once so the coconut milk does not settle.
3. Turn the heat to its lowest, cover the pan tightly and cook for 15 minutes.
4. Take the pan off the heat and leave it covered to steam for a further 10 minutes.
5. Blend the shallots, four garlic cloves, candlenuts, coriander and white pepper into a smooth paste.
6. Heat the oil in a saucepan over medium heat and fry the paste for 6 minutes, until fragrant and slightly darkened.
7. Add the chicken thighs, the remaining lemongrass and galangal, and turn the meat in the paste for 2 minutes.
8. Pour in 300 ml of coconut milk and simmer gently for 20 minutes, until the chicken is cooked through and the sauce has reduced by a third.
9. Lift the chicken out, shred it coarsely with two forks and return it to its sauce.
10. Put the chayote matchsticks and green chillies into a small pan with 150 ml of water and a pinch of salt.
11. Simmer for 10 minutes, until the chayote is soft and translucent, then set it aside.
12. Pour the coconut cream into a small pan with the half teaspoon of salt.
13. Cook it over medium-low heat for 10 to 12 minutes, stirring often, until it thickens, curdles into fine grains and turns pale ivory.
14. Boil the eggs for 9 minutes, cool them under cold water and peel them.
15. Fluff the rice with a fork and pick out the lemongrass, galangal and leaves.
16. Line each plate with a banana leaf and mound the rice on top.
17. Add a heap of shredded chicken, a spoonful of chayote and half an egg to each plate.
18. Finish with a spoonful of areh over the rice and a scatter of fried shallots.