One-pot chicken nasi goreng
Don't have day-old rice for nasi goreng? Don't worry. This one-pot version of the Indonesian fried rice dish starts with raw rice which absorbs chicken stock for extra flavour.
Ingredients
3 tbsp peanut oil
4 garlic cloves, thinly sliced
4 x 200g skinless chicken thighs, chopped into 3cm pieces
100g puffed tofu, halved
1½ cups jasmine rice
3 cups (750ml) chicken stock
To serve
4 eggs (optional)
200g baby cucumbers, roughly chopped
kecap manis (sweet soy sauce)
sambal oelek (chilli paste)
crispy fried shallots
baby purple shiso leaves (optional)
Method
Step 1
Heat 2 tablespoons of the oil in a large heavy-based saucepan over medium heat. Add the garlic and cook, stirring continuously, for 30 seconds or until crisp. Remove with a slotted spoon and set aside.
Step 2
Add the chicken and cook, turning occasionally, for 5 minutes (add the remaining tablespoon of oil if the pan gets too dry). Add the tofu and rice and stir to combine. Add the stock and bring to the boil. Cover with a tight-fitting lid and reduce the heat to low. Cook for 12 minutes.
Step 3
Meanwhile, cook the eggs in boiling water for 6 minutes. Refresh in cold water and peel.
Step 4
Once the rice has absorbed the stock stir through the reserved garlic. Divide the nasi goreng between bowls. Serve with soft-boiled eggs, cucumber, kecap manis, sambal oelek, crispy shallots and microherbs (if using).
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Jessica Brook is a recipe writer.
