Nasi Lemak with Chicken Wings
15 mins
2 SERVINGS
INGREDIENTS
- 1 pack Nasi Lemak Chicken Wings
- 0.2 kg rice, preferably basmati rice, 5 1/2 cups
- 1.2 cups water
- 40 ml Thick coconut milk, 1 coconut
- 0.6 pandan leaves, knotted and slightly bruised
- 0.4 stick lemongrass, crushed
- 0.2 ginger, crushed
- 0.2 tsp sugar, to taste
- 0.4 tsp salt, to taste
- Sambal ikan bilis
METHOD
- First rinse the rice and drain. Transfer to a rice cooker. Pour 50ml (1/4) of the thick coconut milk into a cup. Then dilute with some water.
- Add in salt and sugar and stir to mix. Pour the coconut milk mixture into the rice cooker. Add in additional water to make sure the volume of the watery coconut milk is the same as the rice in volume. (Altogether is about 6 cups).
- Add in crushed ginger, lemongrass and pandan leaves. Switch on the rice cooker and cook the rice
- Airfry chicken wings at 200 degrees celsius for 15 minutes.
- When the rice is almots cooked, add the balance (150ml) of the thick coconut milk. Stir the rice. Close the lid and continue cooking until done.
- Serve cooked rice with chicken wings and a side of sambal ikan bilis.
Easy and fast cooking within 15 min
No artificial flavours and colouring
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