Chiken and Rice Joggle Tongue

Chicken and Rice Joggle Tongue – Nasi Ayam Goyang Lidah

hicken	1, about 1.15 kg (2 lb 8 oz) quartered
Salt	2 ½ Tbsp
Salam leaf (Daun Salam)	1
Cinnamon (Kayu Manis)	1 stick, 5 cm (2 inches) in length
Coconut milk	750 ml (3 cups), squeezed from 1 grated coconut with sufficient water added
Long-grain rice	400 g (2 cups)

Method:

1. Wash clean chicken thoroughly, then put into a heavy saucepan. Add salt, salam leaf, cinnamon stick and 500 ml (2 cups) coconut milk. Cover tightly and cook over medium heat for about 30 minutes
2. Remove chicken from stock. Add remaining coconut milk, stir and measure out 625 ml (2 ½ cups) of liquid to reserve.
3. Was rice twice and drain completely. Put rice into a saucepan, then add reserved liquid and cook rice
4. Add chicken after rice has cooked for 30 minutes, then steam for and additional 15 minutes or until done 
5. When serving, bury chicken in the rice