Bali Style Rice and Chicken

Making chicken and rice is super fun and delicious and recipes for the same dish from other parts of the world usually add more interesting ingredients. In Bali, they add whole eggs and pasta noodles its a super tasty version. Here is the recipe:

1. Spiced Shredded Chicken (Ayam Betutu)

• 1.5 lbs (700g) chicken breast or skinless boneless thighs
• 2 tbsp vegetable oil
• 1 cup chicken broth
• 1 tbsp lime juice
• 1 tsp salt & 1/2 tsp black pepper

2. Balinese Spice Paste (Bumbu Bali)

• 6 shallots, roughly chopped
• 4 cloves garlic, chopped
• 3 red bird’s eye chilies (adjust for heat)
• 1 inch fresh turmeric (or 1 tsp ground)
• 1 inch fresh ginger
• 1 inch fresh galangal (optional, but authentic)
• 2 candlenuts (or macadamia nuts)
• 1 stalk lemongrass, white part only, finely sliced
• 1 tsp shrimp paste (terasi), toasted

3. Fresh Shallot & Chili Sambal (Sambal Matah)

• 6 shallots, finely sliced
• 3 bird’s eye chilies, thinly sliced
• 1 stalk lemongrass, inner tender core finely minced
• 3 kaffir lime leaves, stem removed and finely shredded
• 2 tbsp coconut oil (heated until hot)
• 1/2 tbsp lime juice
• Pinch of salt and sugar

4. Platter Side Dishes & Servings

• 4 cups cooked Jasmine or steamed white rice
• 1 cup water spinach (Kangkung) or regular spinach, blanched
• 1/2 cup fried peanuts
• 4 hard-boiled eggs (optional: lightly fried after boiling)
• Crispy prawn crackers (Kerupuk)
• Lime wedges for serving

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Step 1: Make the Bumbu Bali Spice Paste

1. Add all Bumbu Bali ingredients into a food processor or mortar and pestle.
2. Blend into a fragrant, thick paste (add 1 tbsp of oil if needed to help blend).

Step 2: Cook the Ayam Betutu

1. Heat 2 tbsp of vegetable oil in a large skillet or wok over medium heat.
2. Add the spice paste and sauté for 4–5 minutes until fragrant and dark yellow.
3. Season the raw chicken with salt and pepper, then add it to the pan, turning to coat evenly in the paste.
4. Pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30–40 minutes until the chicken is tender.
5. Remove the chicken, shred it using two forks, and return it to the pan to absorb the remaining fragrant sauce. Stir in 1 tbsp lime juice.

Step 3: Prepare the Sambal Matah

1. In a heatproof bowl, combine sliced shallots, chilies, minced lemongrass, kaffir lime leaves, salt, and sugar.
2. Heat 2 tbsp of coconut oil until shimmering, then pour the hot oil directly over the mix.
3. Stir in lime juice and mix well.

Step 4: Assemble the Balinese Platter

1. Rice Base: Line a plate or wooden dish with a banana leaf and place a high mound of warm white rice in the center.
2. Top: Scoop a generous portion of the shredded Ayam Betutu over the top of the rice.
3. Surround: Arrange the blanched greens, fried peanuts, halved boiled egg, chicken satay skewer (if using), and a spoonful of fresh Sambal Matah around the rice.
4. Garnish: Serve with crispy prawn crackers and a fresh lime wedge.

Super yummy Cali dish! mv