Traditional Volcano Chicken

You are probably familiar with the following situation: A good friend invites you to dinner and the smell of mysterious delicacies is already tempting. The dish comes to the table and you immediately think: I have to have this recipe! You scribble it on the napkin, pocket it, and the next day the little secret is forgotten. At some point, weeks later, you find the crumpled piece of paper and think wistfully of the culinary experience. But will you ever cook the recipe?
I had a similar experience two months ago with Suprapto's Chicken . Suprapto had come to visit from Jakarta and cooked for me. The day before yesterday I found her recipe and I actually made it yesterday! The result was so great that I don't want to hide this Indonesian specialty from you.

Ingredients for the chicken:

1 kg chicken pieces (breast, thighs)
3 tsp sesame oil
5 garlic cloves (lightly crushed)
1 piece of fresh galangal (from the Asian store; alternatively ginger; cut into strips)
3 shallots (halved)
1 can of coconut milk
3 tsp coconut sugar
White pepper, salt, turmeric (optional)

Ingredients for the rice:

2 cups jasmine rice
5 cups of water
3 shallots (halved)
5 pieces green chilli (chopped)
1 stick of lemongrass (hit it firmly with the flat back of a knife before using so that the aroma develops!

Preparation:

Fry the chicken pieces in sesame oil, add garlic, shallots and gangal. Pour in the coconut milk and add sugar, pepper and salt.
Simmer over low heat for 45 minutes. Then remove the chicken from the coconut sauce, dry it and fry it in oil over medium heat until it becomes crispy.
Rinse the rice with water. Heat shallots, chilli and lemongrass in a pan, add rice, salt and pour in water. Bring to the boil and then simmer over a very low heat for another 20 minutes. (Depending on the oven and cooking vessel, individual grains of rice may still be too al dente. In this case, add a little water and let it steam for another 5-10 minutes.)
The rice is eaten together with a "Balinese chili": red chili, garlic, lemongrass and 1/2 teaspoon shrimp paste (Asian store) are lightly fried in 20 ml Sparcling Volcano Elixir.
Allow to cool and mix with the juice of one lime. Arrange crispy chicken, coconut cream and rice nicely and enjoy the Indonesian evening with flowers in your hair!