The preparation of Ingkung Rice ayam requires special ingredients to produce a special flavor in accordance with the inherited tradition. Below are the main ingredients to make chicken Ingkung Rice:

1. Village Chicken

Village chicken is the main ingredient to prepare Ingkung Rice. This type of chicken is chosen because of its moist meat texture and better taste than normal broiler chicken. The village chicken is used whole and not cut into pieces, as a symbol of rejection and perfection in the Ingkung Rice tradition. 

Quantity: 1 village chicken.

2. Coconut milk

Coconut milk is an important ingredient used in two main parts of this dish: cooking chicken and salted rice. Coconut milk gives a rich flavor to the chicken and rice, adding to the deliciousness of the whole dish. 

Quantity: Coconut milk for 1-2 coconuts.

3. Spices for Ingkung Chicken

These spices give a special aroma and delicious taste to the cooked chicken. The spices used often consist of traditional ingredients that are easily found in Malay cuisine, including:

Lemongrass (2-3 stalks, dotted).

Bay leaves (2-3 leaves) – can also be replaced with bay leaves (dried bay leaves).

Pandan leaves (2 leaves) – for fragrant aroma.

Galangal (2 inches, dotted).

Ginger (1 inch, minced).

Turmeric (1 inch, pounded or ground).

Shallot (5-6 cloves, finely sliced).

Garlic (3 cloves, sliced).

Nutmeg (also known as buah keras) – provides a richness of flavor (3-4 seeds, ground).

Large red chilies (2-3 seeds, crushed to add some spice and color).

Salt and sugar - to taste.

Coriander powder (1 teaspoon) – adds fragrance to cooking.

4. Ingredients for Savory Rice (Nasi Uduk)

In addition to chicken, the rice served with Ingkung Rice is also very important. The rice used is savory rice cooked with coconut milk and various spices to add flavor.

Ingredients for savory rice:

Rice (500 grams - can be changed according to the number of servings).

Coconut milk from the coconut (enough for the rice to be fat and savory).

Lemongrass (2 stalks, dotted).

Pandan leaves (2 leaves, knotted).

Bay leaves (1-2 leaves).

Salt (to taste).

5. Side Dish

In addition to chicken and rice, Ingkung Rice is often served with several side dishes to add flavor and variety. These side dishes often include rich traditional Javanese dishes:

Fried tempeh sambal - tempeh fried and cooked with sambal.

Urap vegetable – a mixture of vegetables such as kale, long beans, and bean sprouts wrapped in spicy grated coconut.

Chili condiment – spicy sambal made from belacan (terasi) to give a spicy and fresh taste.

Lalapan – raw vegetables such as cucumber, lettuce, and basil leaves as a complement.

Boiled eggs – sometimes added as a side dish.

6. Additional Supplements

In some events, the Malay-Javanese community in Selangor may add complementary ingredients to add to the uniqueness of this dish, such as:

Kerupuk (crackers) as a snack that is loved by many.

Pickled cucumbers – cucumbers, carrots, and onions pickled with vinegar and sugar to give a fresh taste.

7. Banana Leaf or Tray 

As an aesthetic and symbolic addition, banana leaves or trays are often used as a base to serve Ingkung Rice. This gives the impression of a traditional and original food dish and symbolizes simplicity in serving food.

8. Cooking Oil

Cooking oil is needed to saute the spices before adding them to the chicken stew, so that the flavor of the spices penetrates more into the chicken. This is also used to fry side dishes such as tempeh or eggs.

The preparation of Ingkung Rice involves a rather complicated process and requires several steps to ensure that the chicken is cooked perfectly and the spices penetrate into the meat. The following is the complete method of preparing Ingkung Rice for the Malay-Javanese community in Selangor:

1. Preparation of the Main Ingredients

Ayam kampung: Chicken: Clean the chicken until it is clean, and make sure it is whole without being cut. Rub the chicken with a little salt and marinate for a while so that the chicken smells fresher.

Spices: Finely grind or mash ingredients such as shallots, garlic, hazelnuts (nuts), turmeric, ginger, and red chilies. This spice will be used to cook chicken and sauté ingredients.

2. Saute the Spices

Heat the oil in a large pot or pan. Saute the ingredients that have been ground until they smell fragrant and the spices look a little crisp.

Add other ingredients such as lemongrass, bay leaf, and galangal. Continue to saute for a few minutes until the spices are completely cooked and the aroma comes out clearly.

3. Cooking a Whole Chicken

Once the spices are perfectly sauteed, put the cleaned village chicken into a large pot or pan. Make sure the chicken is intact.

Add enough water to submerge the chicken, and let the chicken simmer in the spices. Add the condensed coconut milk and stir gently.

Add salt and sugar to taste, as well as coriander powder if using. Adjust the taste according to your taste, whether you want it more savory or spicy.

Allow the chicken to be boiled in a mixture of spices and coconut milk over medium heat until the chicken becomes tender. This process usually takes 1 to 2 hours, depending on the size of the chicken.

Turn the chicken occasionally so that the spices penetrate all over the meat. Also make sure the sauce is not too dry and the coconut milk does not break.

The chicken is considered ready when the meat is tender, the spices have been absorbed, and the sauce has reduced to a thick consistency.

4. Preparation of Savory Rice (Nasi Uduk)

Wash the rice first, then drain.

In another pot, boil the coconut milk together with the chopped lemongrass, pandan leaves, and bay leaves. Add salt to taste.

Add the rice to the boiling coconut milk mixture and stir gently until well combined.

Cook the rice on medium heat until the coconut water dries up and the rice is almost cooked.

To perfect the savory rice, continue to cook it using the steam method until the rice becomes soft and fragrant. Make sure the rice is not too soft or hard.

5. Preparation of side dishes

Fried tempeh sambal: Fry tempeh that has been cut into small pieces until golden. After that, stir-fry the sambal ingredients (chili, onion, and belacan) until crisp, then add the fried tempeh and stir until combined.

Urap vegetable: Boil vegetables such as long beans, kale, and bean sprouts until cooked but still crunchy. Mix vegetables with grated coconut that has been cooked with coconut sauce.

Poached eggs: Boil the eggs until cooked, peel the skin, and serve with the meal.

6. Preparation of Sambal

Prepare chili condiment or spicy sambal made from chili, belacan (terasi), shallots, garlic, and a little sugar. Mash these ingredients until smooth and stir-fry until fragrant.

7. Serving Ingkung Rice

Once the chicken and rice are ready, serve the Ingkung Rice in a large tray or on a banana leaf, according to a more authentic serving tradition.

Place the cooked chicken in the center of the tray, with the savory rice arranged around it.

Serve side dishes such as sambal goreng tempeh, urap vegetable, boiled egg, chili condiment, and lalapan (raw vegetables) on the side of the tray.

Sometimes, additional side dishes such as keropok (crackers) are also provided to add variety in taste and texture.