Electric Green Nasi Lemak with Crispy Chicken and Sambal Ikan Bilis

Allergens

None

Ingredients

• 1. 2 cups Jasmine Rice 2. 4 Chicken Thighs 3. 1 cup Dried Anchovies (Ikan Bilis) 4. 5 Fresh Pandan Leaves 5. 1/2 Cup Roasted Peanuts 6. 1/4 Cup Vegetable Oil 7. 3 Tbsp Soy Sauce 8. 2 Tbsp Sugar 9. 2 Tbsp Lime Juice 10. Salt and Pepper, to taste 11. 1 Tbsp Cornstarch

Instructions

1. Rinse the rice under cold water until the water runs clear, then cook according to package instructions with pandan leaves for added fragrance. Set aside.
2. Season chicken thighs with salt and pepper. In a large pan, heat oil over medium high heat, add chicken, and cook until browned on both sides. Remove and set aside.
3. Fry the dried anchovies in the same pan until crispy and golden brown. Add soy sauce, sugar, and lime juice, stirring frequently to combine.
4. In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Gradually pour it into the anchovy mixture while continuously stirring until desired thickness is achieved. Set aside.
5. Return chicken to pan and cook through, basting with sauce. Remove from heat and let rest for 5 minutes before cutting into bite sized pieces.
6. Plate the cooked rice, followed by the crispy chicken pieces and a generous drizzle of sambal ikan bilis. Garnish with roasted peanuts for an added crunch.

Chef’s Insight

The key to a perfect nasi lemak is finding the right balance between the fragrant pandan-infused rice, tender chicken, and spicy sambal ikan bilis. Don't be afraid to adjust the seasoning according to your taste preferences.

Notes

The use of pandan leaves gives the rice a vibrant green hue, which makes it visually appealing and perfect for photography.