Ingredients
| 8 chicken drumsticks | |
| 3 tablespoons kecap manis | |
| 1¾ cups (375g) jasmine rice | |
| 400ml coconut milk | |
| 1 pandan leaf, tied in a knot (optional) | |
| ½ telegraph cucumber | |
| ½ teaspoon sugar | |
| 1 tablespoon vinegar | |
| sambal, to serve | |
| roasted peanuts, fried ikan bilis (dried anchovies), to serve |
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Instructions
| 1. | Put the chicken and kecap manis in a bowl or plastic bag and mix to coat well. |
| 2. | Marinate for at least 30 minutes or up to a day in the fridge. |
| 3. | Heat the oven to 200°C. |
| 4. | Take a baking dish that holds the drumsticks snugly and line with baking paper. |
| 5. | Add the drums in one layer. |
| 6. | Cook for 20 minutes, turn and cook a further 20–25 minutes until fully cooked. |
| 7. | Before serving, heat the barbecue or grill to very hot and cook the chicken for a few minutes to caramelise. |
| 8. | Rinse the rice and put into a saucepan with the coconut milk, pandan leaf, ¼ teaspoon salt and 150ml water. |
| 9. | Bring to the boil then reduce to the lowest simmer, give it a stir then cover and cook for 15 minutes, stirring once halfway. |
| 10. | After 15 minutes, remove from the heat but do not uncover. |
| 11. | Leave to rest for 10 minutes then fluff with a fork before serving. |
| 12. | Slice the cucumber into ribbons or thin slices and mix with the sugar, vinegar and ¼ teaspoon salt. |
| 13. | Let it sit for at least 10 minutes, stirring a few times. |
| 14. | This can be made the day before. |
| 15. | Serve the rice, chicken and cucumber with peanuts and anchovies as liked and plenty of sambal. |
Recipes & food styling Fiona Smith Photography Aaron McLean Styling Fiona Lascelles.