Malaysia · Chicken · No. 432
Malaysian-Style Nasi Lemak with Sambal Chicken
A single portion of Malaysian cooking, ready in 29 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Spicy
Method
- 1
Rinse the rice and cook with the coconut milk and a pinch of salt according to the packet timings until tender and fragrant. Meanwhile, boil the egg for 8 minutes, then cool, peel and halve.
- 2
Meanwhile, fry the onion in a little oil until soft, then stir in the sambal, tamarind paste and sugar to make a quick sauce. Simmer for 2–3 minutes.
- 3
Add the sliced chicken and cook for 6–7 minutes until cooked through and coated in the sauce.
- 4
Serve the coconut rice with the sambal chicken, cucumber slices, halved boiled egg, peanuts and a lime wedge.
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