Instructions: Blend all seasoning ingredients except cloves and lemongrass with a mortar and a pestle or a food processor to form a paste.

Heat oil in a wok or heavy saucepan over medium-high heat and then add blended seasonings and the rest of the seasonings ingredients and stir-fry it for 2 to 3 minutes.

Add the chicken and continue stir frying for about 3 minutes. Add chicken stock and salt and simmer until the chicken is tender. Strain the stock and set aside the chicken pieces.

Place rice in a rice cooker or heavy stockpot, add 2 1/2 cups of the reserved chicken stock and bring to a boil. Cover the pan and simmer until the rice is almost cooked and the liquid absorbed.

Add the diced chicken and cook over low heat until the rice is thoroughly cooked. Serve on a platter garnished with fried shallots and pineapple pieces.

This recipe yields 2 to 4 servings.

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