Nasi Liwet (Solo Savory Coconut Rice)

Poach the chicken

Put the chicken, water, 1 bay leaf, 1 lemongrass stalk, 2 cm of the galangal, shallots, garlic, coriander seeds and 1 teaspoon of salt in a pot. Bring to a boil, then lower the heat and simmer gently for 25 minutes, until the chicken is cooked through (no pink near the bone, juices run clear, about 74°C (165°F) inside). Lift out the chicken, let it cool slightly, then shred the meat off the bone with your fingers or two forks. Strain and keep the broth.

• 700 g chicken thighs
• 1.2 litres water
• 1 bay leaf
• 1 stalk lemongrass
• 2 cm galangal
• 4 shallots
• 3 cloves garlic
• 1 tsp coriander seeds
• 1 tsp salt

✅ Done when: chicken is opaque throughout, pulls easily off the bone, and the broth tastes well seasoned

Cook the coconut rice

In a heavy pot, combine the rinsed rice, 300 ml of the coconut milk, 500 ml of the reserved broth, the remaining bay leaf, lemongrass and 2 cm of galangal, and ½ teaspoon of salt. Simmer uncovered over medium-low heat, stirring often so the coconut milk doesn't catch on the bottom, until the liquid has been absorbed down to the surface of the rice. Cover tightly and cook over the lowest heat for a further 15 minutes, undisturbed, until the rice is fully tender and fragrant.

• 450 g rice
• 300 ml coconut milk
• 1 bay leaf
• 1 stalk lemongrass
• 2 cm galangal
• 1/2 tsp salt

✅ Done when: grains are soft, separate and fragrant, with no raw bite left

Simmer the labu siam

While the rice cooks, put the chayote cubes in a small saucepan with the remaining 100 ml coconut milk, 150 ml of the reserved broth, the chili, the remaining bay leaf, the remaining 1 cm of galangal, the sugar and a pinch of salt. Simmer gently for 10–12 minutes until the chayote is tender but still holds its shape.

• 300 g chayote
• 100 ml coconut milk
• 1 red chili
• 1 bay leaf
• 1 cm galangal
• 1 tsp sugar
• 1 pinch salt

✅ Done when: chayote cubes are easily pierced with a fork but not falling apart

Boil the eggs

Lower the eggs gently into a pot of simmering water and cook for 9–10 minutes for a just-set yolk, or 11–12 minutes for a firm one. Drain and cool in cold water before peeling, then halve lengthwise.

• 6 eggs

✅ Done when: eggs peel cleanly and the yolks are set to your liking

Make the areh

Warm the extra-thick coconut cream in a small saucepan over low heat with a pinch of salt, stirring constantly. Simmer gently, never at a hard boil, for about 5 minutes until it thickens slightly; coconut cream splits if it boils too fast, so keep the heat low and keep stirring.

• 100 ml coconut cream
• 1 pinch salt

✅ Done when: the cream coats the back of a spoon and looks glossy, not curdled

Assemble and serve

Mound the warm coconut rice on a banana leaf or a plate. Top with the shredded chicken, the chayote and its sauce, and the halved eggs. Spoon the warm areh over everything and scatter with fried shallots. Serve right away with sambal and prawn crackers on the side.

• 2 tbsp fried shallots
• to serve sambal and krupuk