Indonesian Poached Chicken With Tropical Fruit Sambal

Method

1. Step 1

   Timer length (minutes) for step 1

   10:00

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   Fill a large pot with 2 liters of water. Add lemongrass, ginger slices, kaffir lime leaves, and 1 teaspoon salt. Bring to a boil over medium-high heat.

2. Step 2

   Timer length (minutes) for step 2

   25:00

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   Add the whole chicken to the aromatic broth. Reduce heat to low and simmer gently, partially covered, for 25 minutes or until the chicken is cooked through (internal temperature of 75°C / 165°F).

3. Step 3

   Timer length (minutes) for step 3

   10:00

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   Remove the chicken from the pot and transfer to a plate. Cover loosely with foil and let rest for 10 minutes.

4. Step 4

   Timer length (minutes) for step 4

   22:00

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   While the chicken poaches, rinse the jasmine rice under cold water until water runs clear. Combine rice and 250 ml water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 12 minutes. Remove from heat and let rest covered for 10 minutes.

5. Step 5

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   Prepare the tropical fruit sambal: In a blender or mortar and pestle, combine diced tropical fruits, bird’s eye chilies, garlic, red onion, palm sugar, and lime juice. Blend or pound until a chunky sauce forms but still retains texture.

6. Step 6

   Timer length (minutes) for step 6

   04:00

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   Heat 1 tablespoon vegetable oil in a frying pan over medium heat. Add baby bok choy and sprinkle with 1 teaspoon salt. Add 1 tablespoon water, cover, and sauté until greens are tender but crisp, about 4 minutes. Remove from heat.

7. Step 7

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   Carve the rested chicken into pieces or shred as desired. Serve poached chicken with tropical fruit sambal on the side or atop, accompanied by steamed jasmine rice and sautéed greens.