• Prep Time -
  • Cook Time -
  • Serving -
  • Difficulty Normal

Recipe Ingredient

  • For the nasi lemak:
  • 1 cup fragrant rice, rinsed and drained
  • 1¼ cup coconut milk
  • Adequate salt
  • 2 screwpine leaves, knotted
  • For the chicken:
  • 2 pieces whole chicken legs, deboned
  • For marinating chicken:
  • 1 tbsp oyster sauce
  • 1 tbsp chilli sauce
  • 1 tbsp tomato sauce
  • 1 tbsp black vinegar
  • 1 tbsp palm sugar
  • ¼ tsp pepper
  • For the sauce:
  • 1 tbsp light soy sauce
  • 1 tbsp sugar or to taste
  • ½ tsp chicken stock powder
  • 3-4 tbsp water
  • For coating:
  • 2 tbsp potato starch
  • For sauteing:
  • 1 tsp sesame oil
  • 1 sprig curry leaves
  • 2 bird’s eye chillies, chopped
  • 1 tbsp coarsely ground black pepper


  1. Cook rice as usual. Once done, dish out rice and leave to cool. Press the cool nasi lemak into a patty and leave in the refrigerator to set. Once rice is set, pan-fry over a hot plate.
  2. Season chicken pieces with marinade and sauce ingredients for several hours.
  3. Coat marinated chicken with adequate potato starch and shake off any excess flour then deep-fry in hot oil till golden brown and crispy.
  4. Heat sesame oil in a non-stick wok to fry curry leaves, bird’s eye chillies and coarse ground black pepper. Toss and fry till fragrant.
  5. Add the pre-fried chicken chop pieces and fry till meat is well coated with the sauce. Plate up with nasi lemak.
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