Hainan Chicken Chop Nasi Lemak
Hainan Chicken Chop Nasi Lemak
Ingredients
For the Nasi Lemak Rice
- 1 1/2 cups rice
- 200 ml coconut milk
- 1 cup water
- 1 teaspoon salt
- 2 pandan leaves, knotted
- 1 small piece ginger, sliced
- 1 stalk lemongrass, smashed
For the Chicken Marinade
- 4 chicken thigh, boneless, skin-on
- 1 teaspoon ginger juice
- 1 teaspoon garlic juice
- 1 teaspoon salt
- 1/2 teaspoon white pepper
For the Chicken Batter
- 1 cup plain flour
- 1/2 cup water
- 1 egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
For the Chicken Chop Sauce
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup chicken stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
For the Sambal
- 100 grams dried chilies, soaked in hot water for 30 minutes
- 100 grams shallots
- 15 grams garlic
- 10 grams ginger
- 10 grams belacan, shrimp paste
- 1/4 cup cooking oil, as needed for frying
- 1 tablespoon tamarind paste
- 100 grams palm sugar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup water
For the Garnish
- 1 cucumber, sliced
- 1/4 cup fried anchovies
- 1/4 cup roasted peanuts
- 4 fried egg
Instructions
- 1
For the Nasi Lemak Rice: Combine the rice, coconut milk, 1 cup water, 1 teaspoon salt, 2 knotted pandan leaves, 1 small sliced ginger, and 1 smashed lemongrass stalk in a rice cooker.
⏱️ 5 min
- 2
Cook the rice in the rice cooker until done. This typically takes about 20-25 minutes, followed by a 10-15 minute resting period.
⏱️ 35 min
- 3
For the Hainan Chicken Chop: Marinate the chicken thighs with 1 teaspoon ginger juice, 1 teaspoon garlic juice, 1 teaspoon salt, and 1/2 teaspoon white pepper. Mix well to ensure all chicken pieces are coated.
⏱️ 5 min
- 4
Let the chicken marinate for 15 minutes at room temperature.
⏱️ 15 min
- 5
Prepare the chicken batter: In a bowl, combine 1 cup plain flour, 1/2 cup water, 1 egg, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon white pepper. Whisk until the batter is smooth and free of lumps.
⏱️ 5 min
- 6
For the Sambal: Soak 100 grams of dried chilies in hot water for 30 minutes. This will soften them for blending.
⏱️ 30 min
- 7
While the chilies are soaking, prepare the other sambal ingredients: roughly chop the shallots, garlic, and ginger.
⏱️ 5 min
- 8
Once the chilies are soft, drain them. Blend the soaked chilies, 100 grams shallots, 15 grams garlic, 10 grams ginger, and 10 grams belacan (shrimp paste) in a food processor or blender until a smooth paste is formed. Add a splash of water if needed to help blend.
⏱️ 10 min
- 9
Heat cooking oil (about 1/4 cup) in a large pan or wok over medium heat. Add the blended chili paste and cook for 15 minutes, stirring occasionally to prevent sticking, until fragrant and slightly darkened.
⏱️ 15 min
- 10
Add 1 tablespoon tamarind paste, 100 grams palm sugar, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 cup water to the sambal. Stir well to combine.
⏱️ 2 min
- 11
Continue to cook the sambal for another 10 minutes, or until the oil separates from the sambal and the mixture thickens. Set aside.
⏱️ 10 min
- 12
Heat a generous amount of cooking oil in a deep pan or pot for frying the chicken chop to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 13
Dip each marinated chicken thigh into the prepared batter, ensuring it's fully coated. Carefully place the battered chicken into the hot oil.
⏱️ 2 min•🌡️ 350
- 14
Fry the chicken in batches if necessary, for about 6-8 minutes per side, or until it is golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C). Remove from oil and place on a wire rack to drain excess oil.
⏱️ 16 min•🌡️ 350
- 15
Make the Chicken Chop Sauce: In a separate small saucepan, melt 2 tablespoons of butter over medium heat.
⏱️ 1 min
- 16
Add 1 tablespoon of flour to the melted butter and cook for 1 minute, stirring constantly to form a roux.
⏱️ 1 min
- 17
Gradually pour in 1 cup of chicken stock, whisking continuously to prevent lumps. Add 1 tablespoon Worcestershire sauce, 1 teaspoon sugar, and 1/2 teaspoon white pepper. Continue to cook, stirring, until the sauce thickens to your desired consistency.
⏱️ 5 min
- 18
For Assembly: Serve a portion of the Nasi Lemak rice on a plate.
⏱️ 1 min
- 19
Spoon a generous amount of the prepared sambal next to the rice.
⏱️ 1 min
- 20
Place one fried Hainan chicken chop on the plate.
⏱️ 1 min
- 21
Pour the chicken chop sauce over the fried chicken.
⏱️ 1 min
- 22
Garnish with fresh cucumber slices, fried anchovies, roasted peanuts, and a fried egg for each serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hainan Chicken Chop Nasi Lemak
For the Nasi Lemak Rice
- 1 1/2 cups rice
- 200 ml coconut milk
- 1 cup water
- 1 teaspoon salt
- 2 pandan leaves, knotted
- 1 small piece ginger, sliced
- 1 stalk lemongrass, smashed
For the Chicken Marinade
- 4 chicken thigh, boneless, skin-on
- 1 teaspoon ginger juice
- 1 teaspoon garlic juice
- 1 teaspoon salt
- 1/2 teaspoon white pepper
For the Chicken Batter
- 1 cup plain flour
- 1/2 cup water
- 1 egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
For the Chicken Chop Sauce
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup chicken stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
For the Sambal
- 100 grams dried chilies, soaked in hot water for 30 minutes
- 100 grams shallots
- 15 grams garlic
- 10 grams ginger
- 10 grams belacan, shrimp paste
- 1/4 cup cooking oil, as needed for frying
- 1 tablespoon tamarind paste
- 100 grams palm sugar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup water
For the Garnish
- 1 cucumber, sliced
- 1/4 cup fried anchovies
- 1/4 cup roasted peanuts
- 4 fried egg
Instructions
- 1
For the Nasi Lemak Rice: Combine the rice, coconut milk, 1 cup water, 1 teaspoon salt, 2 knotted pandan leaves, 1 small sliced ginger, and 1 smashed lemongrass stalk in a rice cooker.
⏱️ 5 min - 2
Cook the rice in the rice cooker until done. This typically takes about 20-25 minutes, followed by a 10-15 minute resting period.
⏱️ 35 min - 3
For the Hainan Chicken Chop: Marinate the chicken thighs with 1 teaspoon ginger juice, 1 teaspoon garlic juice, 1 teaspoon salt, and 1/2 teaspoon white pepper. Mix well to ensure all chicken pieces are coated.
⏱️ 5 min - 4
Let the chicken marinate for 15 minutes at room temperature.
⏱️ 15 min - 5
Prepare the chicken batter: In a bowl, combine 1 cup plain flour, 1/2 cup water, 1 egg, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon white pepper. Whisk until the batter is smooth and free of lumps.
⏱️ 5 min - 6
For the Sambal: Soak 100 grams of dried chilies in hot water for 30 minutes. This will soften them for blending.
⏱️ 30 min - 7
While the chilies are soaking, prepare the other sambal ingredients: roughly chop the shallots, garlic, and ginger.
⏱️ 5 min - 8
Once the chilies are soft, drain them. Blend the soaked chilies, 100 grams shallots, 15 grams garlic, 10 grams ginger, and 10 grams belacan (shrimp paste) in a food processor or blender until a smooth paste is formed. Add a splash of water if needed to help blend.
⏱️ 10 min - 9
Heat cooking oil (about 1/4 cup) in a large pan or wok over medium heat. Add the blended chili paste and cook for 15 minutes, stirring occasionally to prevent sticking, until fragrant and slightly darkened.
⏱️ 15 min - 10
Add 1 tablespoon tamarind paste, 100 grams palm sugar, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 cup water to the sambal. Stir well to combine.
⏱️ 2 min - 11
Continue to cook the sambal for another 10 minutes, or until the oil separates from the sambal and the mixture thickens. Set aside.
⏱️ 10 min - 12
Heat a generous amount of cooking oil in a deep pan or pot for frying the chicken chop to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 13
Dip each marinated chicken thigh into the prepared batter, ensuring it's fully coated. Carefully place the battered chicken into the hot oil.
⏱️ 2 min•🌡️ 350 - 14
Fry the chicken in batches if necessary, for about 6-8 minutes per side, or until it is golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C). Remove from oil and place on a wire rack to drain excess oil.
⏱️ 16 min•🌡️ 350 - 15
Make the Chicken Chop Sauce: In a separate small saucepan, melt 2 tablespoons of butter over medium heat.
⏱️ 1 min - 16
Add 1 tablespoon of flour to the melted butter and cook for 1 minute, stirring constantly to form a roux.
⏱️ 1 min - 17
Gradually pour in 1 cup of chicken stock, whisking continuously to prevent lumps. Add 1 tablespoon Worcestershire sauce, 1 teaspoon sugar, and 1/2 teaspoon white pepper. Continue to cook, stirring, until the sauce thickens to your desired consistency.
⏱️ 5 min - 18
For Assembly: Serve a portion of the Nasi Lemak rice on a plate.
⏱️ 1 min - 19
Spoon a generous amount of the prepared sambal next to the rice.
⏱️ 1 min - 20
Place one fried Hainan chicken chop on the plate.
⏱️ 1 min - 21
Pour the chicken chop sauce over the fried chicken.
⏱️ 1 min - 22
Garnish with fresh cucumber slices, fried anchovies, roasted peanuts, and a fried egg for each serving.
⏱️ 5 min