Nasi Lemak with Chicken Rendang (Soy-Free)

Ingredients

• 2 cups Basmati Rice
• 400 ml Coconut Milk
• 4 leaves Pandan Leaves
• 1 cup Water
• 1 tsp Salt
• 8 pieces Chicken Thighs
• 400 ml Coconut Milk (thick)
• 4 tbsp Rendang Paste (soy-free)
• 2 stalks Lemongrass
• 2 slices Galangal
• 4 leaves Kaffir Lime Leaves
• 1 tbsp Palm Sugar
• 1 tbsp Tamarind Paste
• 1 tsp Salt
• 2 tbsp Vegetable Oil

Instructions

1. 1Rinse the 2 cups of Basmati Rice under cold water until the water runs clear, then drain well.
2. 2In a large heavy-bottomed pot with a lid, combine the rinsed 2 cups of Basmati Rice, 400 ml of Coconut Milk, 4 leaves of Pandan Leaves, 1 cup of Water, and 1 tsp of Salt. Bring the mixture to a boil over medium-high heat (375°F / 190°C). Once boiling, reduce the heat to low (250°F / 120°C), cover the pot tightly with the lid, and simmer for 15-20 minutes, or until the rice is fully cooked and the liquid has been absorbed. Turn off the heat and let the rice stand, covered, for 5 minutes.
3. 3While the rice is cooking, prepare the rendang. Heat 2 tbsp of Vegetable Oil in a large skillet or pot over medium-high heat (375°F / 190°C). Add the 2 stalks of Lemongrass (bruised or roughly chopped), 2 slices of Galangal, and 4 leaves of Kaffir Lime Leaves. Sauté for 1 minute, until the aromatics are fragrant.
4. 4Add the 400 ml of thick Coconut Milk (thick), 4 tbsp of Rendang Paste (soy-free), 1 tbsp of Palm Sugar, 1 tbsp of Tamarind Paste, and 1 tsp of Salt to the skillet. Stir well to combine.
5. 5Add the 8 pieces of Chicken Thighs to the skillet and stir to coat each piece evenly with the rendang mixture.
6. 6Bring the mixture to a gentle simmer over medium heat (300°F / 150°C). Once simmering, reduce the heat to low (225°F / 110°C), cover the skillet, and cook for 45-60 minutes. Stir occasionally to prevent the bottom from sticking and burning. The chicken is done when it is very tender and the sauce has thickened to a rich gravy consistency. The internal temperature of the chicken should reach 165°F (74°C).
7. 7Remove the pandan leaves from the cooked rice. Fluff the rice gently with a fork. Serve the fluffy nasi lemak rice alongside the rich chicken rendang.

Related Guides