- Place chicken in a pan of water, bring to the boil, then remove from heat. Drain, then rinse chicken. Rub lime juice over chicken and refrigerate for 30 minutes, to marinate. Meanwhile, bring coconut milk, 5 salam leaves and 2 teaspoon salt to the boil in a saucepan over medium heat, stirring, for 12 minutes or until thick and oil separates from milk. Remove from heat. Transfer 175 ml infused coconut milk to a bowl and reserve for serving.
- Heat the remaining coconut milk mixture over medium heat, add shallots and cook for 4 minutes or until fragrant. Add chicken and cook for 15 minutes or until cooked through. Remove from heat. Remove chicken from mixture. When cool enough to handle, shred chicken, discarding skin and bones. Set aside. Strain coconut milk mixture, discarding the solids, and reserve for the fragrant rice.
- To make fragrant rice, place rice, remaining 5 salam leaves, reserved coconut milk mixture and 250 ml water in a large saucepan and bring to the boil, stirring continuously. Reduce heat to low, cover and cook for 25 minutes or until rice is tender and liquid is absorbed. (If rice is not cooked, add a little water, 2 tablespoon at a time, until tender.) Fluff with a fork, then remove from heat. Makes about 4 cups. (You can also cook the rice in a rice cooker.)
- Serve fragrant rice with shredded chicken, green papaya sambal, krupuk and reserved coconut milk.
Kencur and galangal are from Asian food shops. Galangal is also from greengrocers.
When obtaining canned coconut water, buy the unsweetened version. It can be purchased from supermarkets. Alternatively you can use fresh coconuts and extract the water.