Nasi Goreng

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Nasi Goreng 
(from Gourmet, 1941!)

1.5 cups long grain rice
3/4 cup water
1 3/4 cups chicken broth
3 tbsp vegetable oil
2 cups thinly sliced shallots (ok that's a lot - you could do 1 cup)
2 large garlic cloves, finely chopped
1 lb chicken breasts, cut into pices
1 lb shrimp in shell, peeled and de-viened - 30-35 pieces)
2-3 fresh hot red chiles, or chile flakes
1 1/4 tsp salt
2 tsp ketjap manis (sweet soy sauce - or regular soy sauce with about 1/2 tsp brown sugar)
1 tbsp fish sauce
4 green onions, thinly sliced

Rinse rice in large sieve, drain well. Bring rice, water and 1.5 cups chicken broth to full rolling boil in heavy saucepan. Cover pan then reduce heat to very low and cook about 15 min. Remove pan from heat, let rice stand, covered, 5 minutes. Gently fluff with fork, transfer to shallow bowl or baking pan - cool to room temperature (30 minutes). Chill rice, covered, about 8 hours (you can make the rice a day ahead - but at least you should let it sit for a couple of hours if you can, otherwise it will get mushy. This is what gives rice in Asian restaurants that individual grain-ness). Break up chilled rice with fingers.

Heat 3 tbsp oil in wok or pan over high heat. Add shallots, stir fry 1 minute. Add garlic - 30 seconds. Add chicken, about 2 minutes. Add shrimp, chiles, salt, 2-3 minutes. Add remaining 1/4 cup broth, soy sauce, and rice - stir fry til heated through, about 2 minutes. Remove from heat - stir in fish sauce and scallions.

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