Malaysian & Singaporean Malay
Nasi Lemak Sambal Chicken
A Malaysian dish of chicken, coconut milk and rice, seasoned with pandan and ginger and simmered on the stove.
40 min · Serves 2 · Medium
2
Ingredients
Rice
Chicken
Method
Start cooking mode- Prep 10 min · Cook 30 min · 40 min total
- medium
- 1
For Rice:. Mix all the ingredients, and leave to cook for 10 minutes. For Chicken:. Cut and remove the seeds from the dried red chilli, soak in boiling water for 5 minutes.
- 2
Drain the water, and blend it with 1 cup of water; get chilli paste. Chop the chicken into smaller pieces.
- 3
Dice the onion, ginger and garlic. Sauté the garlic and ginger in a pan, under low heat for 2 minutes.
- 4
Add the chilli paste into the pan, and mix until fragrant; around 3 minutes. Add the water in the pan and cook for 5 minutes, until it thickens.
- 5
Add the chicken, and the salt, and cook for another 2 minutes. Lastly, serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
