Peranakan Spiced Chicken Rice

Ingredients

In this adaptation of the original Burmese dish, Dan bauk, we incorporate the unique flavors and ingredients of Peranakan cuisine. The original dish typically uses Burmese spices and cooking techniques, whereas the Peranakan version adds a distinct blend of spices such as turmeric, lemongrass, and galangal. Additionally, the use of pandan leaves and chicken broth in the rice enhances the fragrance and taste, which is a characteristic of Peranakan cuisine. We alse have the original recipe for Dan bauk, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons turmeric powder 2 tablespoons turmeric powder
• 4 stalks lemongrass, bruised 4 stalks lemongrass, bruised
• 4 slices galangal 4 slices galangal
• 4 cups jasmine rice (800g) 4 cups jasmine rice (800g)
• 4 cups chicken broth (950ml) 4 cups chicken broth (950ml)
• 4 pandan leaves, tied into a knot 4 pandan leaves, tied into a knot
• 4 shallots, thinly sliced 4 shallots, thinly sliced
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 1g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces, turmeric powder, lemongrass, and galangal. Mix well and let it marinate for at least 1 hour.
2. 2.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
3. 3.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced shallots and fry until golden brown and crispy. Remove from the pot and set aside for garnishing.
4. 4.
   In the same pot, add the marinated chicken pieces and cook until they are browned on all sides.
5. 5.
   Add the drained rice to the pot and stir well to coat the grains with the remaining spices and oil.
6. 6.
   Pour in the chicken broth and add the pandan leaves. Bring to a boil, then reduce the heat to low and cover the pot. Cook for about 15-20 minutes, or until the rice is cooked and the chicken is tender.
7. 7.
   Remove the pot from the heat and let it rest, covered, for 10 minutes.
8. 8.
   Fluff the rice with a fork and remove the pandan leaves.
9. 9.
   Serve the Peranakan Spiced Chicken Rice with the crispy fried shallots and sliced cucumber on the side.

Treat your ingredients with care...

• Turmeric — Turmeric stains easily, so be careful when handling it to avoid staining your hands or clothes.
• Lemongrass — To release the flavor, bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder. Use 1 teaspoon of powder for every 2 slices of fresh galangal.
• Pandan leaves — If you can't find fresh pandan leaves, you can use pandan extract or essence. Use 1 teaspoon of extract for every 4 pandan leaves.
• Shallots — For extra crispiness, fry the shallots in hot oil until they turn golden brown. Be careful not to burn them.

Tips & Tricks

• For a more intense flavor, marinate the chicken overnight in the refrigerator.
• To make the chicken skin crispy, you can broil the chicken pieces for a few minutes after cooking.
• Serve the Peranakan Spiced Chicken Rice with a side of spicy sambal sauce for an extra kick of flavor.
• If you prefer a milder taste, reduce the amount of turmeric powder in the marinade.
• Leftover Peranakan Spiced Chicken Rice can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Peranakan Spiced Chicken Rice hot, with the crispy fried shallots sprinkled on top. Accompany it with the sliced cucumber salad for a refreshing contrast. This dish is perfect for family gatherings or special occasions.

Presentation advice

To enhance the presentation, arrange the chicken pieces on a platter and place the fragrant rice in a mound in the center. Garnish with the crispy fried shallots and serve the cucumber salad in a separate bowl on the side. Sprinkle some chopped fresh cilantro or spring onions over the dish for added color.