Chinese Indonesian Pelau

Ingredients

Chinese Indonesian Pelau differs from the original Trinidad pelau in terms of spices and flavor profiles. While the original pelau is seasoned with Caribbean spices like thyme, allspice, and Scotch bonnet pepper, the Chinese Indonesian version incorporates flavors such as soy sauce, ginger, and garlic. Additionally, Chinese Indonesian Pelau includes vegetables commonly used in Chinese Indonesian cuisine, such as bok choy, mushrooms, and bell peppers, which add a unique twist to the dish. We alse have the original recipe for Trinidad pelau, so you can check it out.

• 2 cups (400g) chicken, cut into bite-sized pieces 2 cups (400g) chicken, cut into bite-sized pieces
• 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, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sweet soy sauce (kecap manis) 1 tablespoon sweet soy sauce (kecap manis)
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 bok choy, chopped 1 bok choy, chopped
• 1 bell pepper, sliced 1 bell pepper, sliced
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 70g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground coriander, ground cumin, and turmeric powder. Cook for another minute to toast the spices.
4. 4.
   Add the jasmine rice to the pot and stir to coat it with the spices and oil.
5. 5.
   Pour in the chicken broth, soy sauce, oyster sauce, and sweet soy sauce. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Add the bok choy, bell pepper, and mushrooms to the pot. Stir well to combine.
8. 8.
   Cover the pot again and cook for an additional 5 minutes, or until the vegetables are tender.
9. 9.
   Remove from heat and let the pelau rest for a few minutes before fluffing the rice with a fork.
10. 10.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Jasmine rice — Rinse the rice before cooking to remove excess starch and achieve fluffy grains.
• Bok choy — Separate the leaves from the stems and add them at different stages of cooking to maintain their texture.

Tips & Tricks

• For a spicier kick, add a small amount of chili paste or sambal oelek to the dish.
• Feel free to customize the vegetables based on your preference and availability.
• To enhance the flavor, marinate the chicken in soy sauce and ginger for 30 minutes before cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Chinese Indonesian Pelau is a complete meal on its own, but you can serve it with a side of pickled vegetables or a fresh cucumber salad for added freshness.

Presentation advice

To make the dish visually appealing, garnish the Chinese Indonesian Pelau with a sprinkle of sesame seeds and a few slices of fresh red chili. Serve it in a large serving bowl or individual plates for an elegant presentation.