Keep it quick and sim­ple

Central and North Burnett Times - - EASY EATING - More at www.danand­steph.com.au

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.

PHOTO: GLEN DAVID WILSON

A tasty nasi goreng.

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