Pineapple Chicken Rice
(Nasi Ayam Nanas)

  • 2 Tbs. vegetable oil
  • 1 lb. boneless chicken, cut in -inch cubes
  • 3 cups chicken stock
  • 1 tsp. salt
  • 2 cups uncooked jasmine rice (long-grain rice), washed and drained
  • small pineapple, peeled and sliced and cut in small pieces

Seasoning ingredients:

  • 3 shallots, peeled and finely chopped
  • 5 cloves garlic
  • -inch ginger root, peeled and chopped
  • 1 tsp. coriander seeds
  • tsp. white peppercorns
  • tsp. cumin seeds
  • a little freshly grated nutmeg
  • 2 inches cinnamon stick
  • 2 cardamom pods, bruised
  • 2 cloves
  • 1 stalk lemongrass, bruised
  • Blend all seasoning ingredients except cloves and lemongrass with a mortar and a pestle or a food processor to form a paste.
  • Heat oil in a wok or heavy saucepan over medium high heat and then add blended seasonings and the rest of the seasonings ingredients and stir fry it for 2-3 minutes.
  • Add the chicken and continue stir frying for about 3 minutes.
  • Add chicken stock and salt and simmer until the chicken is tender.  Strain the stock and set aside the chicken pieces.
  • Place rice in a rice cooker or heavy stockpot, add 2 cups of the reserved chicken stock and bring to a boil.
  • Cover the pan and simmer until the rice is almost cooked and the liquid absorbed.
  • Add the diced chicken and cook over low heat until the rice is thoroughly cooked.
  • Serve on a platter garnished with fried shallots and pineapple pieces.

Makes 2-4 servings.

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