Nasi Lemak with Chicken
A fragrant coconut rice bowl topped with crispy fried chicken, a jammy boiled egg, cool cucumber, crunchy peanuts, and a spicy-sweet sambal. This Malaysian classic is surprisingly doable on a weeknight.
- Total time
- 40 min
- Servings
- 4
- Calories
- 720
- Protein
- 38g
Ingredients
- 1.5 cups jasmine rice
- 1 cup coconut milk
- 1.5 pounds chicken thighs
- 3 tablespoons sambal oelek
- 2 large eggs
- ½ medium cucumber
- ½ cup roasted peanuts
- ½ cup vegetable oil
Instructions
- 1
Rinse the 1.5 cups jasmine rice until water runs clear. In a pot, combine rice with 1 cup coconut milk and 1 cup water; bring to a boil, then reduce to low, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes.
- 2
While rice cooks, season the 1.5 lbs chicken thighs with salt and pepper. Heat 0.5 cup vegetable oil in a large skillet over medium-high. Fry chicken in a single layer until golden and cooked through, about 6 minutes per side; drain on paper towels.
- 3
Place the 2 eggs in a small pot, cover with water, and bring to a boil. Cook for 7 minutes for jammy yolks, then transfer to ice water and peel.
- 4
Slice the cucumber into thin rounds. Halve the peeled eggs.
- 5
To serve, divide rice among bowls. Top with fried chicken, egg halves, cucumber slices, and 0.5 cup roasted peanuts. Drizzle each bowl with 1.5 tablespoons sambal oelek (or more to taste).
- 6
For extra flavor, stir a pinch of salt and a pandan leaf into the rice while cooking, if you have them.
Tools you’ll need
- pot with lid
- large skillet
- small pot
- knife
- cutting board
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