Hainan Chicken Chop Nasi Lemak
Hainan Chicken Chop Nasi Lemak
Ingredients
For the Coconut Rice (Nasi Lemak)
- 2 cups Basmati rice
- 1 can coconut milk, (400ml)
- 1 cup water
- 2 pandan leaves, knotted
- 1 stalk lemongrass, bruised
- 1 teaspoon salt
- 1 inch ginger, sliced
For the Sambal Ikan Bilis
- 1 cup dried chilies, soaked and deseeded
- 100 grams shallots, peeled
- 3 cloves garlic, peeled
- 1 tablespoon belacan, (shrimp paste), toasted
- 2 tablespoons tamarind paste, mixed with 1/4 cup warm water (or 1/4 cup tamarind juice)
- 2 tablespoons sugar, or to taste
- 1 teaspoon salt, or to taste
- 1/2 cup cooking oil
- 50 grams dried anchovies, (ikan bilis), washed and drained
For the Hainan Chicken Chop
- 2 boneless, skin-on chicken thighs, (approx. 200g each)
For the Chicken Marinade
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
For the Batter
- 1 cup all-purpose flour
- 1 large egg
- 1/2 cup soda water, or plain water
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For the Sauce
- 1 cup chicken stock
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch, mixed with 2 tablespoons water (cornstarch slurry)
- as needed cooking oil, for deep frying
For the Garnishes
- 1/2 cup roasted peanuts
- 1/4 cup fried anchovies, (ikan bilis)
- 1/2 cucumber, sliced
- 2 hard-boiled eggs, halved
Instructions
- 1
For the Coconut Rice: Rinse 2 cups of Basmati rice thoroughly under cold running water until the water runs clear. Drain well.
⏱️ 5 min
- 2
In a rice cooker pot, add the washed rice, 1 can (400ml) coconut milk, 1 cup water, 2 knotted pandan leaves, 1 bruised stalk of lemongrass, 1 teaspoon salt, and 1 inch sliced ginger.
⏱️ 5 min
- 3
Stir gently to combine all ingredients. Place the pot in the rice cooker and cook according to the rice cooker's instructions.
⏱️ 25 min
- 4
Once cooked, let the rice rest for 10 minutes before opening the lid. Remove the pandan leaves and lemongrass. Fluff the rice gently with a fork.
⏱️ 10 min
- 5
For the Sambal Ikan Bilis: Soak 1 cup dried chilies in hot water for 20 minutes until softened. Deseed and drain.
⏱️ 20 min
- 6
In a blender, combine the soaked dried chilies, 100 grams peeled shallots, 3 cloves peeled garlic, and 1 tablespoon toasted belacan. Add a splash of water if needed, and blend until a smooth paste forms.
⏱️ 10 min
- 7
Heat 1/2 cup cooking oil in a wok or large pan over medium heat. Add the blended chili paste and sauté, stirring constantly, for about 15-20 minutes until the oil separates and the paste darkens (pecah minyak).
⏱️ 20 min
- 8
Pour in the 2 tablespoons tamarind paste mixed with 1/4 cup warm water (or 1/4 cup tamarind juice). Add 2 tablespoons sugar and 1 teaspoon salt. Stir well and bring to a simmer.
⏱️ 5 min
- 9
Add the 50 grams washed and drained dried anchovies (ikan bilis) to the sambal. Cook for another 5-10 minutes, stirring occasionally, until the sambal thickens and the anchovies are cooked through. Adjust seasoning to taste.
⏱️ 10 min
- 10
For the Hainan Chicken Chop: Pat dry 2 boneless, skin-on chicken thighs. Lightly score the skin side of the chicken.
⏱️ 5 min
- 11
In a bowl, combine the chicken with the marinade ingredients: 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon white pepper, and 1 tablespoon cornstarch. Mix well and let marinate for at least 30 minutes, or preferably longer in the refrigerator.
⏱️ 5 min
- 12
Prepare the Batter: In a separate bowl, whisk together 1 cup all-purpose flour, 1 large egg, 1/2 cup soda water (or plain water), 1/2 teaspoon salt, and 1/4 teaspoon white pepper until smooth. The consistency should be like a thick pancake batter.
⏱️ 5 min
- 13
Coat Chicken: Dip each marinated chicken thigh into the batter, ensuring it is fully coated. Allow any excess batter to drip off.
⏱️ 5 min
- 14
Deep Fry Chicken: Heat enough cooking oil in a deep pot or wok to deep fry the chicken to 170°C (340°F). Carefully lower the battered chicken thighs into the hot oil.
⏱️ 10 min•🌡️ 340
- 15
Fry until Golden: Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 74°C (165°F). Remove the chicken from the oil and place on a wire rack to drain excess oil.
⏱️ 16 min•🌡️ 340
- 16
Prepare Sauce: In a small saucepan, combine 1 cup chicken stock, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, 1 teaspoon sugar, and 1/2 teaspoon white pepper. Bring to a simmer over medium heat.
⏱️ 5 min
- 17
Thicken Sauce: Stir in the 1 tablespoon cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) gradually until the sauce thickens to your desired consistency. Keep warm.
⏱️ 3 min
- 18
Slice Chicken: Once slightly cooled, slice the fried chicken chop into strips.
⏱️ 5 min
- 19
Assemble Dish: On a plate, serve a generous portion of the coconut rice.
⏱️ 2 min
- 20
Arrange the sliced Hainan Chicken Chop next to the rice.
⏱️ 1 min
- 21
Spoon a dollop of Sambal Ikan Bilis over the rice.
⏱️ 1 min
- 22
Garnish with roasted peanuts, fried anchovies, cucumber slices, and a halved hard-boiled egg. Serve immediately while the chicken chop is warm and crispy.
⏱️ 2 min
Kitchen Tools
Hainan Chicken Chop Nasi Lemak
For the Coconut Rice (Nasi Lemak)
- 2 cups Basmati rice
- 1 can coconut milk, (400ml)
- 1 cup water
- 2 pandan leaves, knotted
- 1 stalk lemongrass, bruised
- 1 teaspoon salt
- 1 inch ginger, sliced
For the Sambal Ikan Bilis
- 1 cup dried chilies, soaked and deseeded
- 100 grams shallots, peeled
- 3 cloves garlic, peeled
- 1 tablespoon belacan, (shrimp paste), toasted
- 2 tablespoons tamarind paste, mixed with 1/4 cup warm water (or 1/4 cup tamarind juice)
- 2 tablespoons sugar, or to taste
- 1 teaspoon salt, or to taste
- 1/2 cup cooking oil
- 50 grams dried anchovies, (ikan bilis), washed and drained
For the Hainan Chicken Chop
- 2 boneless, skin-on chicken thighs, (approx. 200g each)
For the Chicken Marinade
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
For the Batter
- 1 cup all-purpose flour
- 1 large egg
- 1/2 cup soda water, or plain water
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For the Sauce
- 1 cup chicken stock
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch, mixed with 2 tablespoons water (cornstarch slurry)
- as needed cooking oil, for deep frying
For the Garnishes
- 1/2 cup roasted peanuts
- 1/4 cup fried anchovies, (ikan bilis)
- 1/2 cucumber, sliced
- 2 hard-boiled eggs, halved
Instructions
- 1
For the Coconut Rice: Rinse 2 cups of Basmati rice thoroughly under cold running water until the water runs clear. Drain well.
⏱️ 5 min - 2
In a rice cooker pot, add the washed rice, 1 can (400ml) coconut milk, 1 cup water, 2 knotted pandan leaves, 1 bruised stalk of lemongrass, 1 teaspoon salt, and 1 inch sliced ginger.
⏱️ 5 min - 3
Stir gently to combine all ingredients. Place the pot in the rice cooker and cook according to the rice cooker's instructions.
⏱️ 25 min - 4
Once cooked, let the rice rest for 10 minutes before opening the lid. Remove the pandan leaves and lemongrass. Fluff the rice gently with a fork.
⏱️ 10 min - 5
For the Sambal Ikan Bilis: Soak 1 cup dried chilies in hot water for 20 minutes until softened. Deseed and drain.
⏱️ 20 min - 6
In a blender, combine the soaked dried chilies, 100 grams peeled shallots, 3 cloves peeled garlic, and 1 tablespoon toasted belacan. Add a splash of water if needed, and blend until a smooth paste forms.
⏱️ 10 min - 7
Heat 1/2 cup cooking oil in a wok or large pan over medium heat. Add the blended chili paste and sauté, stirring constantly, for about 15-20 minutes until the oil separates and the paste darkens (pecah minyak).
⏱️ 20 min - 8
Pour in the 2 tablespoons tamarind paste mixed with 1/4 cup warm water (or 1/4 cup tamarind juice). Add 2 tablespoons sugar and 1 teaspoon salt. Stir well and bring to a simmer.
⏱️ 5 min - 9
Add the 50 grams washed and drained dried anchovies (ikan bilis) to the sambal. Cook for another 5-10 minutes, stirring occasionally, until the sambal thickens and the anchovies are cooked through. Adjust seasoning to taste.
⏱️ 10 min - 10
For the Hainan Chicken Chop: Pat dry 2 boneless, skin-on chicken thighs. Lightly score the skin side of the chicken.
⏱️ 5 min - 11
In a bowl, combine the chicken with the marinade ingredients: 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon white pepper, and 1 tablespoon cornstarch. Mix well and let marinate for at least 30 minutes, or preferably longer in the refrigerator.
⏱️ 5 min - 12
Prepare the Batter: In a separate bowl, whisk together 1 cup all-purpose flour, 1 large egg, 1/2 cup soda water (or plain water), 1/2 teaspoon salt, and 1/4 teaspoon white pepper until smooth. The consistency should be like a thick pancake batter.
⏱️ 5 min - 13
Coat Chicken: Dip each marinated chicken thigh into the batter, ensuring it is fully coated. Allow any excess batter to drip off.
⏱️ 5 min - 14
Deep Fry Chicken: Heat enough cooking oil in a deep pot or wok to deep fry the chicken to 170°C (340°F). Carefully lower the battered chicken thighs into the hot oil.
⏱️ 10 min•🌡️ 340 - 15
Fry until Golden: Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 74°C (165°F). Remove the chicken from the oil and place on a wire rack to drain excess oil.
⏱️ 16 min•🌡️ 340 - 16
Prepare Sauce: In a small saucepan, combine 1 cup chicken stock, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, 1 teaspoon sugar, and 1/2 teaspoon white pepper. Bring to a simmer over medium heat.
⏱️ 5 min - 17
Thicken Sauce: Stir in the 1 tablespoon cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) gradually until the sauce thickens to your desired consistency. Keep warm.
⏱️ 3 min - 18
Slice Chicken: Once slightly cooled, slice the fried chicken chop into strips.
⏱️ 5 min - 19
Assemble Dish: On a plate, serve a generous portion of the coconut rice.
⏱️ 2 min - 20
Arrange the sliced Hainan Chicken Chop next to the rice.
⏱️ 1 min - 21
Spoon a dollop of Sambal Ikan Bilis over the rice.
⏱️ 1 min - 22
Garnish with roasted peanuts, fried anchovies, cucumber slices, and a halved hard-boiled egg. Serve immediately while the chicken chop is warm and crispy.
⏱️ 2 min