“Scrumptious Malaysian Breakfast Feast: Gluten-Free Nasi Lemak with Crispy Fried Chicken”
This recipe is an easy and mouthwatering gluten-free Nasi Lemak with crispy fried chicken that combines fragrant coconut rice, crunchy peanuts, tender chicken, cucumber, hard-boiled eggs, and spicy sambal. Experience a flavorful Malaysian breakfast feast in the comfort of your home!
Allergens
None
Ingredients
- 1. 2 cups Thai jasmine rice (gluten
- free) 2. 1.5 cups coconut milk 3. 2 cups water 4. 2 teaspoons salt 5. 6 large chicken thighs, boneless and skinless 6. 1 cup roasted peanuts 7. 1 cucumber, thinly sliced 8. 2 hard
- boiled eggs, halved 9. 3 tablespoons vegetable oil 10. Spicy sambal to taste
Instructions
- Rinse the rice under cold water until the water runs clear. In a saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce heat and cover. Simmer for 20 minutes or until the rice is cooked through and fluffy.
- Pat dry the chicken thighs and season with salt and pepper. Heat oil in a frying pan over medium high heat. Fry the chicken thighs until golden brown and cooked through, about 6 minutes per side. Transfer to a paper towel lined plate to drain excess oil.
- To assemble, scoop a generous portion of coconut rice onto each serving plate. Top with a fried chicken thigh, roasted peanuts, sliced cucumber, hard boiled egg halves, and a dollop of spicy sambal.
Chef’s Insight
To enhance the aroma and flavor, add a pinch of pandan leaves when cooking the rice.
Notes
To add an extra touch of Malaysian flavors, use ketumbar leaves to wrap the rice before serving.