Nasi katok (fried chicken and rice with sambal)
ANTI-CHEF · ♥ 6.2K likes · 113.5K views · 10 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 20 whole dried red chilies
Drop the dried chilies into hot water, bring to a boil, boil a while, then turn off the heat and leave them in the warm water to soften.
- 1 cup hot water
- 1 tsp tamarind concentrate
Dissolve a teaspoon of tamarind concentrate in a cup of hot water and steep 10 minutes.
- 1 bulb garlic
- 2 whole red onions
- 1½–2 whole white onions
Separate and peel the garlic; cut the red and white onions into rough pieces.
- 1 tbsp shrimp paste
Blend the fresh chilies, rehydrated chilies and shrimp paste with a little water.
- 1 cup vegetable oil
Heat a cup of vegetable oil over medium to medium-high, add the onion paste and keep stirring about 10 minutes until the onions start to turn golden.
- 2½ tbsp tamarind water
- 1 tsp sugar
- 2 tsp salt
Add the chili paste, 2.5 tablespoons tamarind water, the sugar and the salt; stir and simmer about an hour.
- 3 lb chicken
Break the chicken down: separate drumstick from thigh, remove neck and wings, take out unnecessary bones; leave bones on the breast for deep frying so it keeps flavour and does not dry out.
Breaking down the chicken
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 cup rice flour
- 1 tbsp salt
- 1 tbsp turmeric
- 1 tsp chili powder
- 2 tbsp black pepper
Combine the all-purpose flour, cornstarch, rice flour, salt, turmeric, chili powder and black pepper.
Seasoned flour coating
Dry each chicken piece, dip in egg, dredge in the flour mix, and repeat so it is evenly coated.
- vegetable oil slash canola oil
Heat vegetable or canola oil in a Dutch oven; fry the chicken a little at a time, turning, until golden brown, crispy and cooked through; drain on a rack.
- rice
Press rice into a mould, turn it out onto the plate, and serve with the sambal and the chicken.
Plating with moulded rice