Jamie Oliver

Nasi Lemak with fried chicken wings

Nasi Lemak with fried chicken wings

Serves 4
Cooks In45 minutes plus marinating time
DifficultyNot too tricky
Nutrition per serving
  • Calories
    1133
    57%
  • Fat
    55.6g
    79%
  • Saturates
    11.1g
    56%
  • Protein
    48.9g
    108%
  • Carbs
    112.4g
    43%
  • Sugars
    9.1g
    10%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

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Ingredients

  • 480 ml coconut milk
  • 1 teaspoon ground turmeric
  • ½ teaspoon chilli flakes
  • 8 free-range chicken wings
  • 2 shallots
  • 2 pandan leaves
  • 320 g long grain or jasmine rice
  • 200 g plain flour
  • vegetable oil , for frying
  • 1 cube of bread , for testing
  • ACCOMPANIMENTS
  • 80 g peanuts, skin on
  • 2 tablespoons kin bilis (see tip)
  • 4 hard-boiled eggs
  • ½ cucumber
  • 2 limes
  • 2 tablespoons sambal
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Method

  1. In a bowl, combine 80ml of the coconut milk with the turmeric and chilli flakes. Add the chicken wings and leave to marinate for 1 hour.
  2. Peel and finely slice the shallots, and tie the pandan leaves into knots.
  3. Wash and drain the rice, then pour the rest of the coconut milk into a large saucepan along with 100ml of water, and stir in the shallots, pandan leaves and a pinch of sea salt.
  4. Bring to the boil over a medium heat, stirring often. Stir in the rice, then pop on the lid. Simmer over a low heat for 8 to 10 minutes, or until all the coconut milk has been absorbed. Take it off the heat, cover with a tea towel, replace the lid and leave for 10 minutes.
  5. Heat a frying pan over a medium heat and toast the peanuts for a few minutes. Transfer to a serving bowl.
  6. Add the ikan bilis to the pan and cook, stirring, for a few minutes, then transfer to another serving bowl.
  7. To prepare the chicken wings, scatter the flour on a plate, season, then roll the chicken in it to coat. Heat enough oil in a large pan to deep fry, until the cube of bread dropped in, turns brown in 10 seconds. Fry the chicken in batches, until golden, about 10 minutes, then drain on kitchen paper.
  8. Meanwhile, prep the rest of your accompaniments: quarter the eggs, thinly slice the cucumber, halve the limes and place the sambal in a bowl.
  9. Serve the chicken with the rice and the accompaniments.

Tips

Note Ikan bilis are dried anchovies – packed with flavour, they should be cooked before eating. Buy them online at theasiancookshop.co.uk

Tip

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Nutrition per serving
  • Calories
    1133
    57%
  • Fat
    55.6g
    79%
  • Saturates
    11.1g
    56%
  • Protein
    48.9g
    108%
  • Carbs
    112.4g
    43%
  • Sugars
    9.1g
    10%

Of an adult's reference intake