Nasi Goreng

Ingredients

• 400 g Jasmine Rice
• 250 g Chicken Thigh
• 3 pcs Garlic
• 1 pcs Red Chili
• 1 tsp Shrimp Paste
• 2 tbsp Kecap Manis
• 2 tsp Soy Sauce
• 0.5 tsp White Pepper
• 2 tsp Kosher Salt
• 2 pcs Egg
• 0.5 pcs Cucumber
• 1 pcs Lime
• 2 tbsp Fried Shallots
• 2 pcs Shallot
• 1 tbsp Sambal Oelek
• 1 tsp Palm Sugar
• 2 pcs Scallion
• 2.3333333333333335 tbsp Peanut Oil

Method

1. In a mortar or small bowl, combine {shallot}, {garlic}, {red_chili}, {sambal_oelek}, and {shrimp_paste} into a coarse paste so it fries evenly and develops deep aroma instead of tasting raw.
2. Pat {chicken_thigh} dry, then season all over with {kosher_salt} and {white_pepper} so it sears instead of steams.
3. Heat a wok over medium-high heat with {peanut_oil}. Add {chicken_thigh} in a single layer and sear until browned and cooked through, turning as needed, until an instant-read thermometer reads 165°F. Remove and let it rest briefly.
4. Reduce to medium heat, add a little more {peanut_oil} if the wok looks dry, then add {egg} and scramble just until softly set. Remove so it stays tender.
5. Return the wok to medium heat with the remaining {peanut_oil}, add the bumbu paste, and fry slowly, stirring often, until deeply fragrant and the oil begins to separate. Add a pinch of {kosher_salt} to season the paste as it cooks.
6. Increase to high heat, add {jasmine_rice} to the wok, and break up any clumps so every grain gets coated in the fried bumbu. Stir-fry until hot and lightly smoky, then add {kecap_manis}, {soy_sauce}, and {palm_sugar}. Toss until the rice turns glossy and evenly colored.
7. Add the rested {chicken_thigh}, scrambled {egg}, and {scallion} to the wok. Toss over high heat until everything is hot and well distributed, then taste and adjust with the remaining {kosher_salt} if needed.
8. Spoon the hot rice into bowls and finish with {lime} for squeezing and {fried_shallots} over the top for crunch. Serve with {cucumber} on the side for a cool contrast.