Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 4 boneless, skinless chicken thighs
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of kecap manis (sweet soy sauce)
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of ground turmeric
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1/2 teaspoon of baking powder
- 1/2 cup of water
- Vegetable oil for frying
- 4 hard-boiled eggs, sliced
- 1 cucumber, sliced
- 1 tomato, sliced
- Fried shallots for garnish
Special equipment needed:
- Rice cooker
- Deep-fryer or large pot for frying
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Add the rice, water, salt, and vegetable oil to the rice cooker and cook according to the manufacturer's instructions.
2. In a bowl, mix together the soy sauce, oyster sauce, kecap manis, coriander, cumin, turmeric, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs and marinate for at least 30 minutes.
3. In a separate bowl, mix together the flour, cornstarch, baking powder, and water to make a batter.
4. Heat the vegetable oil in a deep-fryer or large pot to 375°F.
5. Dip the chicken thighs in the batter and fry until golden brown and cooked through, about 5-7 minutes. Drain on a paper towel-lined plate.
6. To serve, place a scoop of rice on a plate and top with a fried chicken thigh, sliced hard-boiled egg, cucumber, tomato, and fried shallots.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Frying temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 700
Fat per serving: 25g
Carbohydrates per serving: 80g
Protein per serving: 35g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Jasmine rice can be substituted with any type of rice.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
- Kecap manis can be substituted with molasses or brown sugar.
Variations:
- Add vegetables such as carrots, green beans, or bell peppers to the fried rice.
- Use tofu or tempeh instead of chicken for a vegetarian version.
- Add chili paste or hot sauce for a spicier version.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy coating.
- Use a slotted spoon to remove the chicken from the oil to prevent excess oil from sticking to the chicken.
- To make the fried shallots, thinly slice shallots and fry in hot oil until crispy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the nasi ayam goreng on a large platter with the toppings arranged in a decorative pattern.
Garnishes:
Garnish with fresh cilantro or parsley.
Pairings:
Serve with a side of sambal or chili sauce for extra heat.
Suggested side dishes:
- Indonesian-style fried noodles (mie goreng)
- Stir-fried vegetables
- Indonesian-style beef satay (sate sapi)
Troubleshooting advice:
- If the chicken is not crispy, the oil may not be hot enough or the batter may be too thick.
- If the chicken is overcooked, the oil may be too hot or the chicken may have been fried for too long.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Use a thermometer to check the temperature of the oil to prevent oil fires.
Food history:
Nasi ayam goreng is a popular Indonesian dish that combines fried chicken with rice and various toppings. It is often served as a street food or at casual restaurants.
Flavor profiles:
Nasi ayam goreng is a savory and slightly sweet dish with hints of garlic, onion, and spices.
Serving suggestions:
Serve with a cold glass of iced tea or a refreshing coconut water.
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Region: Indonesian