Indonesian Nasi Campur Platter with Chicken and Egg

Rinse the Jasmine rice thoroughly until the water runs clear. Combine the rinsed rice, coconut milk, water, and 1/4 teaspoon of salt in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork.

While the rice cooks, prepare the chicken. Cut the chicken thigh into bite-sized pieces. In a bowl, toss the chicken with turmeric powder, garlic powder, white pepper, and the remaining 1/4 teaspoon of salt.

Heat the vegetable oil in a medium skillet over medium heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned.

Meanwhile, hard-boil the eggs. Place the eggs in a small saucepan and cover with cold water. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10 minutes. Drain, cool under cold running water, peel, and halve.

In a small bowl, mix the sambal oelek with a tiny splash of water to loosen it slightly, if desired.

To assemble the Nasi Campur, divide the coconut rice between two plates. Arrange the turmeric chicken, hard-boiled egg halves, and cucumber slices on each plate.

Drizzle the sambal oelek over the egg halves or serve on the side for dipping. Serve immediately.