Nasi Lemak with Chicken Rendang (Shellfish-Free)

Ingredients

• 2 cups Basmati Rice
• 2 cups Coconut Milk
• 2 leaves Pandan Leaves
• 1 cup Water
• 1 tsp Salt
• 1 kg Chicken Thighs
• 4 tbsp Rendang Paste (Shellfish-Free)
• 1 can Coconut Milk
• 2 tbsp Vegetable Oil
• 1/2 cup Peanuts
• 1 large Cucumber
• 4 eggs Hard-boiled Eggs
• 1/4 cup Fried Chicken Skin

Instructions

1. 1Rinse the 2 cups of Basmati Rice under cold water until the water runs clear. In a medium heavy-bottomed pot with a lid (or a rice cooker), combine the rinsed 2 cups of Basmati Rice, 2 cups of Coconut Milk, 2 Pandan Leaves, 1 cup of Water, and 1 tsp of Salt. If using a pot, bring the mixture to a boil over medium-high heat (350-375°F / 175-190°C), then immediately reduce heat to low (200-225°F / 95-105°C), cover tightly, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Remove the pot from heat and let the rice rest, covered, for 5 minutes before fluffing with a fork.
2. 2Place the 1 kg of Chicken Thighs in a large bowl and add the 4 tbsp of Rendang Paste (Shellfish-Free). Toss until the chicken is evenly coated, then cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
3. 3Heat the 2 tbsp of Vegetable Oil in a large (10-12 inch) skillet or Dutch oven over medium-high heat (350-375°F / 175-190°C). Add the marinated 1 kg of Chicken Thighs and sear for 3-5 minutes per side until lightly browned. Pour in the 1 can of Coconut Milk, bring to a simmer, then reduce heat to medium-low (250-275°F / 120-135°C), cover, and cook for 30-40 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and is very tender. Remove the lid and continue cooking, stirring frequently, for 10-15 minutes until the sauce has thickened significantly and coats the chicken.
4. 4While the chicken cooks, preheat a small dry skillet over medium heat (300-325°F / 150-160°C). Add the 1/2 cup of Peanuts and roast for 5-8 minutes, stirring constantly, until they are golden brown and fragrant. Transfer the roasted peanuts to a plate to cool completely.
5. 5Slice the 1 large Cucumber into 1/4-inch (0.6 cm) thick rounds. Carefully halve the 4 Hard-boiled Eggs lengthwise.
6. 6Fluff the cooked rice with a fork and divide it evenly among 4 serving plates. On each plate, arrange a portion of the Chicken Rendang, a quarter of the sliced 1 large Cucumber, two halved 4 Hard-boiled Eggs, a sprinkle of the roasted 1/2 cup of Peanuts, and a portion of the 1/4 cup of Fried Chicken Skin.

Substitutions

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