Nasi Lemak with Fried Chicken (Shellfish-Free)

Ingredients

• 2 cups Long-Grain Rice
• 2 cans (13.5 oz each) Coconut Milk
• 4 pieces Pandan Leaves (knotted)
• 4 pieces Chicken Thighs
• 1 cup All-Purpose Flour
• 2 tablespoons Spices (paprika, garlic powder, onion powder)
• 4 large Eggs
• 1 whole Cucumber
• 1/4 cup Anchovies (Substitute: Fried peanuts)
• 2 tablespoons Sambal (Substitute: Chili Paste)
• 3 cups Vegetable Oil

Instructions

1. 1Combine the 2 cups of Long-Grain Rice, the 2 cans (13.5 oz each) of Coconut Milk, and the 4 knotted Pandan Leaves in a large heavy-bottomed pot. Bring the mixture to a simmer over medium heat, then reduce the heat to low, cover the pot, and cook for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Remove the pot from the heat and let the rice rest, still covered, for 10 minutes to become fluffy.
2. 2While the rice cooks, place the 4 Chicken Thighs in a bowl. Evenly sprinkle the 2 tablespoons of Spices (paprika, garlic powder, onion powder) over the chicken and toss to coat each piece thoroughly. In a separate shallow dish, place the 1 cup of All-Purpose Flour. Dredge each spiced chicken thigh in the flour, ensuring it is fully coated.
3. 3In a large, heavy-bottomed skillet or Dutch oven, heat the 3 cups of Vegetable Oil over medium-high heat until it reaches 350°F (175°C).
4. 4Carefully place the floured 4 Chicken Thighs into the hot 350°F (175°C) oil. Fry the chicken for 15-20 minutes, turning occasionally, until it is golden brown and crispy on the outside, and cooked through with an internal temperature of 165°F (74°C). Remove the chicken from the oil and place it on a wire rack to drain.
5. 5Add the 1/4 cup of Anchovies (or the substitute: Fried peanuts) to the hot oil and fry for 1-2 minutes, until they are crispy. Carefully remove them from the oil and drain them on paper towels.
6. 6In a separate small saucepan, bring water to a boil. Carefully add the 4 large Eggs and boil them for 10-12 minutes to hard-boil. Immediately transfer the cooked eggs to an ice bath to cool completely, then peel and slice them.
7. 7Thinly slice the 1 whole Cucumber.
8. 8To serve, spoon the fragrant coconut rice onto plates. Arrange the crispy fried chicken, the crispy 1/4 cup of anchovies (or fried peanuts), the sliced 1 whole cucumber, and the sliced 4 large hard-boiled eggs alongside the rice. Serve with the 2 tablespoons of Sambal (or the substitute: Chili Paste) on the side.

Substitutions

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