Malaysian Chicken Satay and Nasi Lemak

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  150g

• Jasmine Rice

  Compliments

  50g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Light Coconut Milk

  TCC

  20 ml or 25g

• Satay Peanut Sauce

  Roland

  15g

• Garlic

  Raw

  1 clove or 3g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Soy sauce

  Regular sodium, Shoyu

  ½ tbsp or 8g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Cumin Powder

  Laxmi Brand

  2g

• Ginger root

  Raw

  1 slices or 2g

• Galanga Root

  Asian Items - Melissa's

  1g

• Turmeric Curcuma Longa Spice

  Vitae

  1g

• Lemongrass

  Freshdirect

  10g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

• Pandan Leaf & Coconut Nectar Coconut Chips

  Mike's

  1g

• Salt

  Table

  1 tbsp or 18g

Directions

1. Cut the chicken into 1-inch cubes and set aside.
2. Cut off the top and end of both the lemongrass stalks, leaving just the bottom third, removing the outer layers. Add only one to a blender with half the peeled ginger, galangal, turmeric, shallot, garlic, sugar, cumin, salt and soy sauce then blend to a paste. Add this to the chicken and set aside to marinate while preparing the rice.
3. Rinse rice in cold water and drain, repeat this 3 times and set aside. Add to a saucepan coconut milk, water (95ml approximately), salt, the other half of the ginger (sliced), a knotted pandan leaf and the other lemongrass stalk and bring to a low simmer. Add the rice and stir. Bring to a boil, once the liquid is at the same level as the rice cover and turn to low, cooking for 10–15 mins until all the liquid has been absorbed.
4. Whilst the rice is cooking, skewer the chicken and set aside or simply cook the chicken without skewers if preferred.
5. Add an egg to a pan of cold water and bring to a boil, cooking for 1 minute. Cover and turn the heat down to low and leave covered for 10-12 mins. Remove the egg and place in a bowl of cold water before peeling.
6. Remove the lid of the rice and stir, cover again then leave to sit off the heat for a further 10 minutes.
7. Next, bring a non-stick griddle or pan to mediumhigh heat and then add the chicken skewers turning every minute until cooked all the way through. Heat satay sauce in the microwave for 5-10 seconds and place on a plate. When the chicken is cooked through, plate with the rice and serve, garnish with sliced cucumber.