Ingredients:

• 2 cups jasmine rice
• 1 cup coconut milk
• 2 cups water
• 1 teaspoon salt
• 2 pandan leaves, tied in a knot
• 1 tablespoon vegetable oil
• 4 chicken thighs, skin-on, bone-in
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon five-spice powder
• 1 tablespoon sambal oelek
• 2 hard-boiled eggs, halved
• 1 small cucumber, sliced
• 1/2 cup roasted peanuts
• 1/2 cup fried anchovies (ikan bilis)

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a rice cooker, add the rinsed rice, coconut milk, water, salt, and pandan leaves. Cook until the rice is fully cooked and fragrant, about 20 minutes.
3. While the rice is cooking, heat vegetable oil in a large skillet over medium-high heat.
4. Season the chicken thighs with salt and place them skin-side down in the skillet. Cook for 5 minutes on each side, until the skin is crisp and brown. Remove and set aside.
5. In the same skillet, reduce the heat to medium and add garlic and onion. Sauté until fragrant, about 2 minutes.
6. Add soy sauce, oyster sauce, five-spice powder, and sambal oelek to the skillet. Stir to combine.
7. Return the chicken thighs back to the skillet. Cover and let it simmer on low heat for an additional 8-10 minutes, ensuring the chicken is fully cooked.
8. Remove the pandan leaves from the cooked rice and fluff with a fork.
9. To serve, scoop a portion of coconut rice onto a plate, place chicken thighs beside the rice, and garnish with halved hard-boiled eggs, cucumber slices, roasted peanuts, and fried anchovies.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.