Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 can of coconut milk
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of vegetable oil
- 2 chicken breasts, sliced
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of chili powder
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 hard-boiled egg, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Rice cooker or pot with lid
- Skillet or wok
- Blender or food processor
Step-by-step instructions:
1. Rinse the rice until the water runs clear. In a rice cooker or pot, combine the rice, water, coconut milk, salt, and sugar. Cook according to the manufacturer's instructions or until the rice is tender and fluffy.
2. In a skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned and cooked through.
3. Add the turmeric, coriander, cumin, chili powder, garlic, and onion to the skillet. Cook for 2-3 minutes or until fragrant.
4. To make the spicy chili sauce, blend 2 red chili peppers, 2 cloves of garlic, 1 tablespoon of sugar, 1 tablespoon of vinegar, and 1/4 cup of water in a blender or food processor until smooth.
5. To serve, place a scoop of rice on a plate. Top with the chicken, cucumber, tomato, and egg. Drizzle with the spicy chili sauce and serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker or pot: medium heat
- Skillet or wok: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 500
- Total fat: 20g
- Saturated fat: 10g
- Cholesterol: 110mg
- Sodium: 800mg
- Total carbohydrates: 50g
- Dietary fiber: 2g
- Sugars: 4g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu.
- Coconut milk can be substituted with almond milk or soy milk.
- Red chili peppers can be substituted with jalapeno peppers or serrano peppers.
Variations:
- Add sliced bell peppers or carrots to the chicken mixture.
- Use brown rice instead of jasmine rice.
- Top with chopped peanuts or cashews for added crunch.
Tips and tricks:
- Rinse the rice until the water runs clear to remove excess starch.
- Use a non-stick skillet or wok to prevent sticking.
- Adjust the amount of chili powder and red chili peppers to your desired level of spiciness.
Storage instructions:
- Store leftover rice and chicken in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice and chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of lettuce for added color and texture.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Lime wedges
- Chopped peanuts or cashews
- Chopped cilantro or green onions
Pairings:
- Thai iced tea or lemonade
Suggested side dishes:
- Vegetable stir-fry
- Spring rolls
- Fried wontons
Troubleshooting advice:
- If the rice is too dry, add a splash of water or coconut milk and fluff with a fork.
Food safety advice:
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Nasi Bogana is a traditional Indonesian dish that originated in the city of Bogor.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish.
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Region: Indonesian