INGREDIENTS
2 tbsp (40 ml) vegetable oil
1 brown onion, finely diced
1 long red chilli, thinly sliced
2 garlic cloves, crushed
200 g chicken thigh fillets, thinly sliced
60 ml (⅓ cup) kecap manis
1 tsp shrimp paste, optional
3 cups cooked white rice, cold
Salt and pepper, to taste
To serve
4 eggs, fried
2 spring onions, finely sliced
1 tomato, cut into wedges
1 long red chilli, thinly sliced on the diagonal
1 Lebanese cucumber, halved and thinly sliced
1 lime, cut into thin wedges
2 tbsp fried shallots
METHOD
- Heat an induction compatible wok on medium heat, induction setting 4 while preparing the ingredients. Turn up the wok to high heat, induction setting 7 and add the oil, onion, chilli and garlic, cook for 1 minute.
- Increase the heat to induction setting 8 and add the chicken. Cook, stirring for 3 minutes.
- Add 1 tablespoon (20 ml) of kecap manis and cook for a further minute, or until chicken is mostly cooked and slightly caramelised. If required, briefly turn the induction cooktop up to 9 at this point so the chicken doesn’t stew.
- Add shrimp paste to the wok and mix with the chicken.
- Add the rice and remaining kecap manis. Cook, stirring gently, for 2 minutes until sauce reduces and rice grains start to caramelize. Season with salt and pepper, to taste.
To serve
- Divide the rice into serving bowls, garnish with your choice of fried egg, spring onion, tomato wedges, chilli, cucumber, lime wedges and fried shallots.
Hints and tips
- 3 cups of cooked white rice is equivalent to 1 cup of uncooked rice.
- This is a great recipe to utilise leftover rice; day old rice works best in this dish.
- Other meat or tofu can be used instead of the chicken.
- Preheating the wok on a lower setting enables the heat to travel up the sides, essential for wok cooking.
- Preparing this dish on induction ensures even heat distribution and fast cooking.
APPLIANCE / FUNCTION
Miele
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