Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 teaspoon of salt
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 3 kaffir lime leaves
- 1 cup of shredded chicken
- 1 cup of coconut milk
- 2 tablespoons of vegetable oil
- 2 tablespoons of sweet soy sauce
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 2 cloves of garlic, minced
- 1 red chili, sliced
- 1 green chili, sliced
- 1 tablespoon of fried shallots
Special equipment needed:
- Rice cooker
- Wok or frying pan
Step-by-step instructions:
1. Rinse the rice and drain it.
2. In a rice cooker, add the rice, water, salt, bay leaves, lemongrass, and kaffir lime leaves. Cook the rice according to the rice cooker's instructions.
3. In a wok or frying pan, heat the vegetable oil over medium heat. Add the garlic and stir-fry until fragrant.
4. Add the shredded chicken and stir-fry for 2-3 minutes.
5. Add the coconut milk, sweet soy sauce, tamarind paste, and palm sugar. Stir well and let it simmer for 5 minutes.
6. Remove the bay leaves, lemongrass, and kaffir lime leaves from the rice. Fluff the rice with a fork.
7. Serve the rice on a plate and pour the chicken and sweet soy sauce mixture on top.
8. Garnish with sliced red and green chili and fried shallots.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Rice cooker: Follow the instructions on the rice cooker.
Wok or frying pan: Medium heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 50g
Protein: 15g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as carrots, peas, and green beans to the chicken and sweet soy sauce mixture.
- Use shrimp instead of chicken.
- Add a boiled egg on top of the rice.
Tips and tricks:
- Use leftover cooked rice for this recipe.
- Make sure to rinse the rice before cooking to remove excess starch.
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Adjust the amount of chili according to your preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve the Nasi Gandul on a plate with the chicken and sweet soy sauce mixture on top. Garnish with sliced red and green chili and fried shallots.
Garnishes:
Sliced red and green chili and fried shallots.
Pairings:
Serve with a side of cucumber salad or pickles.
Suggested side dishes:
Cucumber salad or pickles.
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and stir.
- If the chicken and sweet soy sauce mixture is too thick, add a little bit of water and stir.
Food safety advice:
Make sure to cook the chicken thoroughly to an internal temperature of 165°F (74°C).
Food history:
Nasi Gandul is a traditional Indonesian dish that originated from Central Java. It is a rice dish that is served with shredded chicken and a sweet soy sauce.
Flavor profiles:
This dish has a sweet and savory flavor with a hint of tanginess from the tamarind paste.
Serving suggestions:
Serve the Nasi Gandul with a side of cucumber salad or pickles for a refreshing contrast to the sweet and savory flavors.
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Region: Indonesian