Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of coconut milk
- 2 cups of water
- 2 pandan leaves
- 1 teaspoon of salt
- 4 chicken thighs
- 2 cloves of garlic, minced
- 1 tablespoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of vegetable oil
- 2 cups of vegetable oil for frying
Special equipment needed:
- Rice cooker
- Deep fryer or large pot for frying
Step-by-step instructions:
1. Rinse the jasmine rice and put it in the rice cooker.
2. Add the coconut milk, water, pandan leaves, and salt to the rice cooker. Stir well.
3. Cook the rice in the rice cooker according to the manufacturer's instructions.
4. While the rice is cooking, prepare the chicken. Cut the chicken thighs into small pieces.
5. In a bowl, mix the minced garlic, coriander powder, turmeric powder, salt, and sugar.
6. Add the chicken to the bowl and mix well to coat the chicken with the spices.
7. Heat the vegetable oil in a deep fryer or large pot over medium-high heat.
8. When the oil is hot, add the chicken pieces and fry until golden brown and cooked through, about 5-7 minutes.
9. Remove the chicken from the oil and place it on a paper towel to drain excess oil.
10. Once the rice is cooked, remove the pandan leaves and fluff the rice with a fork.
11. Serve the rice with the fried chicken on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: Follow the manufacturer's instructions
- Deep fryer or large pot: Medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 650
- Fat: 35g
- Carbohydrates: 60g
- Protein: 25g
Substitutions for ingredients:
- Jasmine rice: Any type of white rice can be used.
- Coconut milk: Almond milk or soy milk can be used as a dairy-free alternative.
- Chicken thighs: Chicken breasts or chicken wings can be used instead.
- Pandan leaves: Bay leaves can be used as a substitute.
Variations:
- Add sliced cucumbers and tomatoes as a refreshing side dish.
- Replace the chicken with tofu for a vegetarian option.
- Add sambal or chili sauce for extra heat.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a deep fryer or large pot with a thermometer to ensure the oil is at the right temperature.
- Marinate the chicken overnight for extra flavor.
Storage instructions:
- Store the leftover rice and chicken separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice in the microwave or on the stovetop with a little water to prevent it from drying out.
- Reheat the chicken in the oven or on the stovetop until heated through.
Presentation ideas:
- Serve the rice and chicken on a platter with sliced cucumbers and tomatoes on the side.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a side of Indonesian-style fried tempeh.
- Pair with a refreshing glass of iced tea.
Suggested side dishes:
- Indonesian-style fried tempeh
- Sliced cucumbers and tomatoes
- Steamed vegetables
Troubleshooting advice:
- If the rice is too dry, add a little more water or coconut milk and fluff with a fork.
- If the chicken is not crispy, increase the heat of the oil or fry for a longer time.
Food safety advice:
- Use a thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
- Nasi Uduk is a popular Indonesian dish made with coconut milk and pandan leaves. It is often served with fried chicken or other protein.
Flavor profiles:
- Creamy, coconutty rice with savory and slightly sweet fried chicken.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian