Ingredients:
 | 2 Tbs. vegetable oil |
| 1 lb. boneless chicken, cut in ½-inch
cubes |
| 3 cups chicken stock |
| 1 tsp. salt |
| 2 cups uncooked jasmine rice
(long-grain rice), washed and drained |
| ½ small pineapple, peeled and sliced
and cut in small pieces |
Seasoning ingredients:
| 3 shallots, peeled and
finely chopped |
| 5 cloves garlic |
| ½-inch ginger root,
peeled and chopped |
| 1 tsp. coriander seeds |
| ½ tsp. white peppercorns |
| ½ tsp. cumin seeds |
| a little freshly grated
nutmeg |
| 2 inches cinnamon stick |
| 2 cardamom pods, bruised |
| 2 cloves |
| 1 stalk lemongrass, bruised |
|
Instructions:
| Blend all seasoning ingredients except
cloves and lemongrass with a mortar and a pestle or a food processor to form a paste. |
| Heat oil in a wok or heavy saucepan
over medium high heat and then add blended seasonings and the rest of the seasonings
ingredients and stir fry it for 2-3 minutes. |
| Add the chicken and continue stir
frying for about 3 minutes. |
| Add chicken stock and salt and simmer
until the chicken is tender. Strain the stock and set aside the chicken pieces. |
| Place rice in a rice cooker or heavy
stockpot, add 2½ cups of the reserved chicken stock and bring to a boil. |
| Cover the pan and simmer until the
rice is almost cooked and the liquid absorbed. |
| Add the diced chicken and cook over
low heat until the rice is thoroughly cooked. |
| Serve on a platter garnished with
fried shallots and pineapple pieces. |
Makes 2-4 servings. |
