First, read the English article below.

Cook the ingredients until the liquid is absorbed and the rice is tender. This should take about 15 minutes. Then, remove the pan from heat and let it stand covered for 5 minutes, giving the rice time to absorb the flavors. Allow it to cool to room temperature – this should take about 30 minutes. Chill the rice mixture for 8 to 12 hours. Heat it until a thermometer registers 375°F (190°C). Gently drop 2 krupuk in the oil. Fry the krupuk until they float to the surface and curl up and expand, which should take about 20 seconds. Then, turn the krupuk over and fry them until they’re pale golden – about ten more seconds. Then, transfer them to a paper towel with a slotted spoon until they drain. Fry the remaining krupuk in 3 batches in the same way. When the krupuk is cooked, cool it and break it into pieces. Do this with your fingers. This will help the rice absorb the other ingredients. Heat it until it's hot but not smoking. Then, add 2 cups of thinly sliced shallots and fry them in the heat for 1 minute. Add 2 large chopped garlic cloves to the mixture and stir-fry them for an additional 30 seconds. Add 1 lb. of sliced skinless boneless chicken breast to the mixture until the chicken is no longer pink, which should take about 2 minutes. Add 1 lb. of peeled and deveined medium shrimp, 2 minced hot red chiles, and 1 1/4 tsp. of salt to the mixture and cook them for 2-3 minutes, until the shrimp are cooked through. Add 1/4 cups of chicken broth and the ketjab manis (Indonesian sweet soy sauce) to the mixture and stir-fry it until the rice is heated, which should take another 2 minutes. Stir in 1 tablespoon (14.8 ml). of Asian fish sauce and 4 sliced scallions until the mixture is combined well. Serve the Indonesian fried rice on a platter with krupuk, cucumber slices, and hard-boiled eggs. 

Now, please write a short abstract for it in Vietnamese. Abstract:
Ngâm rồi chắt nước 1 ½ cốc gạo hạt trắng dài. Bỏ gạo, ¾ cốc nước và 1 ½ cốc nước xuýt gà vào xoong có dung tích 3,8 lít và đun cho tới khi sôi. Đậy vung và vặn nhỏ lửa. Chuyển hỗn hợp cơm vào bát nông. Làm nóng 0,9 lít dầu trong xoong 3,8 lít ở nhiệt độ lớn. Chiên krupuk (tùy chọn). Dùng tay để đánh cơm tơi thành từng hạt rời. Làm nóng 3 thìa canh dầu ăn còn lại trên chảo sâu lòng với lửa lớn. Cho gà vào hỗn hợp hẹ tỏi. Thêm tôm, ớt và muối vào hỗn hợp. Cho phần nước xuýt và nước tương ngọt ketjabmanis còn lại vào cơm. Bắc hỗn hợp xuống. Dọn lên bàn.