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Name: Nasi Katok
Total time: 50 min
Yield: Serves 4
Cuisine: Brunei
Ingredients: 600 g chicken thighs; 300 g jasmine rice; 450 ml water; 8 red chilies; 4 shallots; 3 cloves garlic; 15 g ginger; 1 tsp belacan; 1 tsp palm sugar; 1 tbsp lime juice; 1 tsp salt; 250 ml vegetable oil

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Brunei50 minServes 4cooked before

Nasi Katok

Ingredients12

chicken thighs600 g
jasmine rice300 g
water450 ml
red chilies8
shallots4
garlic3 cloves
ginger15 g
belacan1 tsp
palm sugar1 tsp
lime juice1 tbsp
salt1 tsp
vegetable oil250 ml

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Method

Rinse the rice until the water runs clear, then cook it with the water until fluffy and set aside.
Season the chicken thighs with half the salt and a little of the garlic, crushed.
Heat the oil in a deep pan and fry the chicken until golden and cooked through, then drain.
Blend the chilies, shallots, remaining garlic, ginger, and belacan into a coarse paste.
Fry the paste in a spoon of the chicken oil until fragrant, then stir in palm sugar, lime juice, and the remaining salt.
Serve a mound of rice with a piece of fried chicken and a spoon of sambal on the side.