Plucked chicken fillet with rice

Ingredients for 4 servings:

• 4 chicken breast fillets
• 1 ½ liters of water
• 3 cubes of chicken bouillon
• 1 large onion(s)
• 2 garlic cloves, more if desired
• Olive oil for frying
• 1 cup rice
• 2 tbsp apple cider vinegar
• 9 tbsp cornstarch
• 4 tbsp ketchup
• 2 tbsp sambal badjak
• 1 tbsp peanut butter, creamy

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Dissolve the bouillon cubes in boiling water. Add the chicken breast fillets to the bouillon, bring to a boil briefly, and then simmer on low heat until tender, approximately 25 minutes depending on the weight of the fillets. Meanwhile, prepare the marinade. Mix together the vinegar, ketchup, ketjap manis, sambal badjak, and peanut butter. Remove the chicken fillets from the broth after cooking, reserving the broth. Using two forks, shred the meat along the grain. Cook the rice according to the package instructions. Finely chop the onion. Chop the garlic. In a deep pan, sauté the onion in a little olive oil over medium heat until translucent, add the garlic, and sauté briefly. Brown the shredded chicken. Add the marinade and mix everything well. Add a little chicken broth if desired; it shouldn’t be too dry, but it shouldn’t be soupy either. Season to taste, adding more chili paste if necessary. It should be spicy. We serve the chicken with a fresh cucumber salad, krupuk chips (prawn chips), and roasted diced onions. Ketjap manis and sambal badjak are available at well-stocked supermarkets or Asian stores.