Coconut Rice With Fried Chicken (nasi Uduk) (indonesian) Recipe
Flavorful coconut-infused rice paired with crispy fried chicken.
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Ingredients
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Coconut Rice
Fried Chicken
Method
Coconut Rice
- 1
Rinse the Rice
Place the jasmine rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This will remove excess starch and help keep the rice fluffy.
- 2
Cook the Coconut Rice
In a rice cooker or a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and pandan leaves. Stir to combine. If using a rice cooker, set to cook. If using a saucepan, cover and bring to a boil, then reduce heat to low and simmer for about 15-20 minutes until the liquid is absorbed and the rice is tender.
- 3
Fluff the Rice
Once cooked, remove from heat and let it sit covered for 10 minutes. Then, remove the pandan leaves and fluff the rice with a fork.
Fried Chicken
- 4
Marinate the Chicken
In a large bowl, combine minced garlic, minced shallots, turmeric powder, coriander powder, salt, and black pepper. Add the chicken thighs and massage the marinade into the meat. Allow to marinate for at least 30 minutes (or overnight in the refrigerator for best flavor).
- 5
Heat the Oil
In a large frying pan or wok, heat the vegetable oil over medium-high heat until hot but not smoking.
- 6
Fry the Chicken
Carefully add the marinated chicken pieces to the hot oil. Fry for about 7-10 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 7
Drain the Chicken
Once cooked, remove the chicken from the oil and place on a plate lined with paper towels to drain excess oil.