Hainan Chicken Chop Nasi Lemak
Hainan Chicken Chop Nasi Lemak
Ingredients
For the Chicken Chop
- 500 grams boneless chicken thigh
- 1 teaspoon light soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1 egg
For the Nasi Lemak Rice
- 2 cups basmati rice, washed
- 250 ml coconut milk
- 150 ml water
- 2 pandan leaves
- 1 teaspoon salt
For the Sambal
- 10 grams dried chilies, soaked in hot water for 30 minutes, then drained
- 20 grams shallots
- 10 grams garlic
- 10 grams ginger
- 15 grams belacan, (shrimp paste)
- 1/4 cup cooking oil
- 1/2 cup water
- 1 tablespoon tamarind pulp, previously soaked in water
- 1 teaspoon salt
- 1 1/2 tablespoons sugar
For the Sides
- 1 cucumber, sliced, as needed
- 2 eggs, hard boiled, as needed
- 200 grams peanuts
- 5 grams anchovies
For the Chicken Chop Coating
- 200 grams all-purpose flour
- 20 grams cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
Instructions
- 1
Prepare the chicken chop marinade: In a bowl, combine the boneless chicken thigh with light soy sauce, sesame oil, white pepper, salt, cornstarch, and egg. Mix thoroughly until the chicken is well coated.
⏱️ 5 min
- 2
Marinate the chicken: Cover the bowl and refrigerate the marinated chicken for at least 30 minutes.
- 3
Prepare the Nasi Lemak rice: Wash the basmati rice. In a rice cooker, combine the washed rice with coconut milk, water, pandan leaves, and salt. Cook until done according to your rice cooker's instructions.
⏱️ 25 min
- 4
Prepare the sambal paste: Soak dried chilies in hot water for 30 minutes, then drain. Blend the soaked dried chilies with shallots, garlic, ginger, and belacan until the mixture is very smooth.
⏱️ 35 min
- 5
Cook the sambal: In a pot, heat cooking oil over medium heat. Add the blended chili paste and fry for 5 to 7 minutes, stirring occasionally, until it becomes fragrant and the oil separates from the paste.
⏱️ 7 min
- 6
Finish the sambal: Add water, tamarind pulp, salt, and sugar to the pot. Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes until the sambal thickens. Set aside.
⏱️ 15 min
- 7
Prepare the side dishes: Slice the cucumber. Hard boil the eggs, then peel and slice them.
⏱️ 10 min
- 8
Fry peanuts and anchovies: In a deep fryer or heavy-bottomed pot, heat oil for deep frying. Deep fry the peanuts until golden brown. Remove and drain. Deep fry the anchovies until crispy. Remove and drain. Set aside.
⏱️ 10 min
- 9
Prepare chicken chop coating: In a bowl, combine all-purpose flour, cornstarch, salt, and white pepper. Mix these dry ingredients thoroughly.
⏱️ 2 min
- 10
Coat the chicken: Take the marinated chicken pieces and coat them completely in the prepared flour mixture, ensuring an even layer.
⏱️ 5 min
- 11
Fry the chicken chop: Heat oil for deep frying in a deep fryer or heavy-bottomed pot. Deep fry the coated chicken until it is golden brown and crispy, ensuring it is cooked through. Remove and drain excess oil.
⏱️ 10 min
- 12
Assemble the Nasi Lemak: On a plate, place a portion of the cooked Nasi Lemak rice. Add the fried Hainan chicken chop next to the rice. Spoon a generous amount of the prepared sambal onto the plate. Arrange the sliced cucumber and hard-boiled egg. Finally, add the crispy peanuts and anchovies.
⏱️ 5 min
Kitchen Tools
Hainan Chicken Chop Nasi Lemak
For the Chicken Chop
- 500 grams boneless chicken thigh
- 1 teaspoon light soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1 egg
For the Nasi Lemak Rice
- 2 cups basmati rice, washed
- 250 ml coconut milk
- 150 ml water
- 2 pandan leaves
- 1 teaspoon salt
For the Sambal
- 10 grams dried chilies, soaked in hot water for 30 minutes, then drained
- 20 grams shallots
- 10 grams garlic
- 10 grams ginger
- 15 grams belacan, (shrimp paste)
- 1/4 cup cooking oil
- 1/2 cup water
- 1 tablespoon tamarind pulp, previously soaked in water
- 1 teaspoon salt
- 1 1/2 tablespoons sugar
For the Sides
- 1 cucumber, sliced, as needed
- 2 eggs, hard boiled, as needed
- 200 grams peanuts
- 5 grams anchovies
For the Chicken Chop Coating
- 200 grams all-purpose flour
- 20 grams cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
Instructions
- 1
Prepare the chicken chop marinade: In a bowl, combine the boneless chicken thigh with light soy sauce, sesame oil, white pepper, salt, cornstarch, and egg. Mix thoroughly until the chicken is well coated.
⏱️ 5 min - 2
Marinate the chicken: Cover the bowl and refrigerate the marinated chicken for at least 30 minutes.
- 3
Prepare the Nasi Lemak rice: Wash the basmati rice. In a rice cooker, combine the washed rice with coconut milk, water, pandan leaves, and salt. Cook until done according to your rice cooker's instructions.
⏱️ 25 min - 4
Prepare the sambal paste: Soak dried chilies in hot water for 30 minutes, then drain. Blend the soaked dried chilies with shallots, garlic, ginger, and belacan until the mixture is very smooth.
⏱️ 35 min - 5
Cook the sambal: In a pot, heat cooking oil over medium heat. Add the blended chili paste and fry for 5 to 7 minutes, stirring occasionally, until it becomes fragrant and the oil separates from the paste.
⏱️ 7 min - 6
Finish the sambal: Add water, tamarind pulp, salt, and sugar to the pot. Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes until the sambal thickens. Set aside.
⏱️ 15 min - 7
Prepare the side dishes: Slice the cucumber. Hard boil the eggs, then peel and slice them.
⏱️ 10 min - 8
Fry peanuts and anchovies: In a deep fryer or heavy-bottomed pot, heat oil for deep frying. Deep fry the peanuts until golden brown. Remove and drain. Deep fry the anchovies until crispy. Remove and drain. Set aside.
⏱️ 10 min - 9
Prepare chicken chop coating: In a bowl, combine all-purpose flour, cornstarch, salt, and white pepper. Mix these dry ingredients thoroughly.
⏱️ 2 min - 10
Coat the chicken: Take the marinated chicken pieces and coat them completely in the prepared flour mixture, ensuring an even layer.
⏱️ 5 min - 11
Fry the chicken chop: Heat oil for deep frying in a deep fryer or heavy-bottomed pot. Deep fry the coated chicken until it is golden brown and crispy, ensuring it is cooked through. Remove and drain excess oil.
⏱️ 10 min - 12
Assemble the Nasi Lemak: On a plate, place a portion of the cooked Nasi Lemak rice. Add the fried Hainan chicken chop next to the rice. Spoon a generous amount of the prepared sambal onto the plate. Arrange the sliced cucumber and hard-boiled egg. Finally, add the crispy peanuts and anchovies.
⏱️ 5 min