Chinese Indonesian Imperial Rice

Ingredients

In this Chinese Indonesian adaptation of Arroz Imperial, we incorporate the flavors and ingredients commonly found in Chinese Indonesian cuisine. The original Cuban dish is transformed by using fragrant jasmine rice instead of long-grain rice, and by infusing it with Chinese spices such as ginger and star anise. The chicken is marinated in a mixture of soy sauce, kecap manis (sweet soy sauce), and Indonesian spices, giving it a unique flavor profile. The creamy sauce is made with coconut milk, which adds a hint of sweetness and richness to the dish. Finally, the garnish of crispy fried shallots adds a distinct Indonesian touch. We alse have the original recipe for Arroz imperial, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 500g boneless chicken thighs, cut into bite-sized pieces 500g boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons kecap manis (sweet soy sauce) 2 tablespoons kecap manis (sweet soy sauce)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 2 tablespoons fried shallots, for garnish 2 tablespoons fried shallots, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
3. 3.
   Add the star anise, cinnamon stick, turmeric powder, coriander powder, cumin powder, salt, and black pepper to the pot. Stir well to combine.
4. 4.
   Add the chicken pieces to the pot and cook until browned on all sides.
5. 5.
   Stir in the soy sauce and kecap manis, coating the chicken evenly.
6. 6.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
7. 7.
   Meanwhile, preheat the oven to 180°C (350°F).
8. 8.
   In a separate saucepan, bring the coconut milk to a simmer over medium heat.
9. 9.
   Add the cooked chicken to the simmering coconut milk and stir well.
10. 10.
    In a baking dish, layer half of the cooked rice, followed by the chicken and sauce mixture. Repeat the layers with the remaining rice and chicken.
11. 11.
    Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
12. 12.
    Remove the foil and brush the top of the rice with the dissolved cornstarch mixture. Bake for an additional 10 minutes, or until the top is golden and crispy.
13. 13.
    Garnish with fried shallots before serving.

Treat your ingredients with care...

• Jasmine rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Star anise — Use whole star anise for a more authentic flavor. Remove it before serving.
• Fried shallots — You can find pre-made fried shallots in Asian grocery stores, or make your own by thinly slicing shallots and frying them until crispy.

Tips & Tricks

• For added flavor, marinate the chicken in the soy sauce and kecap manis mixture for at least 30 minutes before cooking.
• To make the dish spicier, add a chopped chili pepper to the sauce.
• Serve the Imperial Rice with a side of pickled vegetables for a refreshing contrast.
• If you prefer a vegetarian version, substitute the chicken with tofu or tempeh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Chinese Indonesian Imperial Rice hot, straight from the oven. Garnish with additional fried shallots for extra crunch and a sprinkle of fresh cilantro for added freshness.

Presentation advice

Present the Imperial Rice in the baking dish it was cooked in, allowing the layers of rice and chicken to be visible. Sprinkle the top with fried shallots and cilantro for an appealing presentation.