[BYOP] Indo-Inspired Popcorn Chicken Nasi Lemak Bar
with Coconut Rice, Kecap Manis, Crushed Peanuts and Tomato
- Gluten
- Wheat
- Peanuts
- Soy
- Sulphites
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Coconut Milk
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Carrot
1
Tomato
1
Cucumber
330 g
Chicken Breast
1 sachet
Satay Seasoning
(May be present: Soy.)
1 sachet
one-step coater
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Crispy Shallots
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Kecap Manis
(Contains: Gluten, Wheat, Soy, Sulphites;)
Not included in your delivery
2 tbs
olive oil
¾ cup
water
¼ tsp
vinegar (rice wine or white wine)
2 piece
egg
(Contains: Eggs;)
Utensils
Cooking Steps
- To a medium saucepan, add coconut milk, the water and a generous pinch of salt and bring to the boil.
- Add jasmine rice, stir, cover with a lid and reduce heat to low.
- Cook for 15 minutes, then remove the pan from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, using a vegetable peeler, peel carrot into ribbons.
- In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt.
- Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside.
- Boil the kettle. Half-fill medium saucepan with boiling water.
- Add the eggs and cook until soft-boiled or to your liking, 7-8 minutes.
- Using tongs, remove eggs from saucepan and cool in cold water
- Carefully peel eggs, then halve.
- Meanwhile, slice tomato and cucumber into thin rounds.
- Cut chicken breast into 2cm chunks.
- In a shallow bowl, combine satay seasoning and one-step coater.
- Dip chicken into crumb mixture to coat, pressing the crumbs on so they stick. Set aside on a plate.
TIP: Don’t dry your chicken, the moisture will help the crumb stick.
- In a large frying pan over high heat, heat enough olive oil to coat the base. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink inside..
- Drain pickled carrot.
- Bring everything to the table.
- Build your own plate with coconut rice, popcorn chicken, tomato, cucumber, pickled carrot, crispy shallots, crushed peanuts, kecap manis and eggs.
- If you've selected an add on bundle, serve with stir-fried Asian greens with oyster sauce. If you've added an add on modularity, serve with steamed bao buns. Enjoy!
