Recipe Ingredient
- For the nasi lemak:
- 1 cup fragrant rice, rinsed and drained
- 1¼ cup coconut milk
- Adequate salt
- 2 screwpine leaves, knotted
- For the chicken:
- 2 pieces whole chicken legs, deboned
- For marinating chicken:
- 1 tbsp oyster sauce
- 1 tbsp chilli sauce
- 1 tbsp tomato sauce
- 1 tbsp black vinegar
- 1 tbsp palm sugar
- ¼ tsp pepper
- For the sauce:
- 1 tbsp light soy sauce
- 1 tbsp sugar or to taste
- ½ tsp chicken stock powder
- 3-4 tbsp water
- For coating:
- 2 tbsp potato starch
- For sauteing:
- 1 tsp sesame oil
- 1 sprig curry leaves
- 2 bird’s eye chillies, chopped
- 1 tbsp coarsely ground black pepper
Instructions
- Cook rice as usual. Once done, dish out rice and leave to cool. Press the cool nasi lemak into a patty and leave in the refrigerator to set. Once rice is set, pan-fry over a hot plate.
- Season chicken pieces with marinade and sauce ingredients for several hours.
- Coat marinated chicken with adequate potato starch and shake off any excess flour then deep-fry in hot oil till golden brown and crispy.
- Heat sesame oil in a non-stick wok to fry curry leaves, bird’s eye chillies and coarse ground black pepper. Toss and fry till fragrant.
- Add the pre-fried chicken chop pieces and fry till meat is well coated with the sauce. Plate up with nasi lemak.
