Nasi Goreng
/
Nasi Goreng
Recipe by Tasia Seger
Serves 4
Equipment:
Wok
Food processor for spice paste/ or mortar and pestle
Ingredients
2 eggs
1/2 Coles RSPCA Approved Hot Roast Chicken, bones removed, meat shredded
150g cabbage, thinly sliced
1/2 carrot, shredded
75g coarsely chopped choy sum
3 cups cooked white rice (day old, cold)
3 tsp chicken stock powder
1 and 1/2 tsp ground white pepper
2 tsp salt
100ml kecap manis
2 spring onions, thinly sliced
4 tablespoons chicken oil (see above) (optional)
Chicken oil: (Optional)
1 kg chicken skin with fat, washed thoroughly
2 tbsp water
1 tsp sea salt
Nasi Goreng Paste
8 garlic cloves
1 shallot
3 long red chillies (optional)
50 grams crispy chicken skin (optional)
Garnish
Fried shallots (store bought)
4 eggs, fried
Cucumber & tomatoes, cut into slices and wedges
Prawn crackers
METHOD
To make chicken oil, cut chicken skin into small pieces. Place chicken skin to a non-stick pot and turn the heat on to medium low. Add salt, and water and cover for 10 minutes. Remove the lid and continue to cook uncovered, stirring the skin every 10 minutes until the skin turns golden brown and crispy. Strain the chicken fat oil and store in the jar. Keep the crispy chicken skin on the side for later use.
To make the nasi goreng paste, add garlic, chilli, shallots and chicken skin into a small food processor until rough paste forms. Alternatively, use a mortar & pestle.
Heat 2 tablespoons of chicken oil in a wok over medium heat. Add eggs. Cook, stirring occasionally until just cooked. Remove from the wok and set aside.
Add 4 tablespoons of chicken oil to the same wok and cook the nasi goreng paste for a couple of minutes until fragrant.
Add cabbage, carrots and choy sum and mix to combine. Add the shredded chicken and rice. Toss until well incorporated. Stir in kecap manis, and season with chicken stock powder, salt and white pepper. Cook for a further 3 minutes until rice grains start to caramelise.
Garnish with sliced spring onion, and fried shallots.
Served with a fried egg sunny side up and a side of cucumber and tomatoes and prawn crackers.
