Nasi Uduk with Fried Chicken

Ingredients

Quantities are for one portion.

• 50 mlcoconut milk
• 70 gwhite rice
• 1bay leaf
• 2 tbspvegetable oil
• salt to taste
• 1egg
• 150 gchicken thighs, bone-in
• 1lemongrass stalk, bruised

Method

1. In a pot, mix the dry white rice with the coconut milk, a little water, the bruised lemongrass, the bay leaf, and salt. Cook slowly until the rice is tender and infused.
2. Season the chicken thighs firmly with salt.
3. Heat the vegetable oil in a pan over high heat and fry the chicken until the crust is golden and the inside is cooked through. Set aside.
4. In the remaining oil, quickly fry the egg sunny-side up until the edges are crispy.
5. Discard the lemongrass and bay leaf from the rice.
6. Plate the fragrant coconut rice prominently.
7. Serve immediately alongside the hot fried chicken and the fried egg.