Nasi Uduk with Fragrant Coconut Rice and Spiced Chicken

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 3/4 cups (420ml) coconut milk 1 3/4 cups (420ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot
• 1 teaspoon salt 1 teaspoon salt
• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon kecap manis (sweet soy sauce) 1 tablespoon kecap manis (sweet soy sauce)
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fried shallots, for garnish Fried shallots, for garnish
• Sambal, for serving Sambal, for serving

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 26g, 14g
• Carbohydrates (total, sugars): 47g, 2g
• Protein: 26g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large saucepan, combine the rinsed rice, coconut milk, water, pandan leaves, and salt. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low, cover the saucepan, and let the rice simmer for 15-20 minutes, or until the liquid is absorbed and the rice is cooked.
4. 4.
   While the rice is cooking, prepare the spiced chicken. In a bowl, combine the minced garlic, ground turmeric, ground coriander, ground cumin, ground ginger, chili powder, soy sauce, kecap manis, and lime juice. Mix well.
5. 5.
   Add the chicken thighs to the bowl and coat them evenly with the marinade. Let the chicken marinate for at least 30 minutes, or overnight in the refrigerator for enhanced flavor.
6. 6.
   Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken thighs, skin-side down, and cook for 5-6 minutes until the skin is crispy and golden brown.
7. 7.
   Flip the chicken thighs and cook for an additional 5-6 minutes until the chicken is cooked through and tender.
8. 8.
   Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
9. 9.
   Serve the fragrant coconut rice with the spiced chicken on top. Garnish with fried shallots and serve with sambal on the side.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy and rich flavor.
• Pandan leaves — If pandan leaves are not available, you can substitute with pandan extract or omit them altogether. However, pandan leaves add a unique aroma to the rice.
• Kecap manis — This sweet soy sauce can be found in Asian grocery stores. If unavailable, you can make a substitute by combining regular soy sauce with brown sugar.

Tips & Tricks

• For an extra burst of flavor, add a pandan leaf to the water when cooking the rice.
• Marinate the chicken overnight for a more intense flavor.
• Serve Nasi Uduk with a side of fresh cucumber slices and crispy tempeh for a complete meal.
• Adjust the amount of chili powder in the marinade according to your spice preference.
• Make extra fried shallots to sprinkle on top of the dish for added crunch and flavor.

Serving advice

Serve Nasi Uduk hot, with the fragrant coconut rice as the base and the spiced chicken on top. Garnish with fried shallots and serve with sambal on the side for an extra kick of heat.

Presentation advice

To enhance the presentation, mold the coconut rice into a small bowl shape before adding the spiced chicken on top. Garnish with a sprinkle of fried shallots and a drizzle of sambal sauce. Serve on a banana leaf for an authentic touch.