Keep it quick and simple
Chicken with nasi goreng
INGREDIENTS CHICKEN: 8 drumsticks 2cm knob of ginger, grated 1 red chilli, diced very small 2 garlic cloves, grated 100ml of soy sauce 50-70ml of sweet soy or kecap manis 2 shallots, sliced fine oil for frying NASI GORENG: 2 cups of rice 750ml of water 1 garlic clove, finely chopped 1cm piece of ginger, grated 1 onion, finely diced 1 carrot, finely diced 5 leaves of Asian greens, sliced very fine 2 tablespoons of oil 5g of prawn paste 1/3 cup of soy sauce 1-2 tablespoons of sugar Salt and pepper to season
METHOD: Preheat oven to 180 degrees. Marinade chicken – trim up chicken drumsticks and remove the knuckle and skin from the drumstick, to have a clean bone with all the meat at the large end. In a bowl add grated ginger, diced garlic and chopped chilli
In a jug mix soy sauce and sweet soy together. Add the soy sauce mixture to the ginger, garlic and chilli and stir to combine. Place chicken drumsticks into the marinade and coat. Place the chicken drumsticks on an oven tray and place into the oven for 35 minutes – check regularly and baste with extra marinade. Take out of oven and allow to rest for 5-10 minutes.
Nasi goreng – bring a large pot of water (750ml) to the boil. Wash your rice in a sieve until the water runs clear. Once water has boiled, add rice and place lid on and bring to the boil again then reduce heat to a simmer leaving the lid on the pot – set timer for 15 minutes. After 15 minutes, turn off the heat and allow your rice to steam for 10 minutes.
Take lid off and fluff rice with a fork and allow to cool. It’s best to have cool or cold rice for nasi goreng.
Mix soy sauce and sugar together until you get the right balance of salty and sweet – set aside. In a large wok or pot, add oil and heat. Add finely sliced shallots and fry for 2–3 minutes, until crispy – drain on paper towel for plating. To the same oil – add onion, carrot and prawn paste, saute for 4 minutes to soften. Add garlic and ginger – saute for a further 2 minutes. Add rice and stir through until combined.
Then stir through Asian greens. Stir in soy sauce mixture, a little at a time until you get the taste coming through and your rice will turn a light brown colour. Continue to stir fry your rice and toss in the pan.
Season with salt and pepper to taste.
A tasty nasi goreng.