Chicken wings, nasi ulam, cucumber
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
INGREDIENTS:
Chicken wings
Coconut and turmeric paste
Lemongrass, coconut and peanuts
Jasmine rice
Spring onion
Coriander
Cucumber (use ½ supplied)
YOU’LL NEED: Lined baking tray, saucepan, sieve or colander, knife, chopping board
ALLERGENS: Garlic, onion, nuts
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly
METHOD:
1. Preheat the oven to 210C fan forced.
2. Prepare the produce: Wash the vegetables. Thinly slice the spring onions. Slice the coriander. Finely dice the cucumber.
3. Cook the chicken: Combine the chicken with half of the coconut and turmeric paste. Place the chicken on a baking tray. Place in the preheated oven for 20-30 minutes and cook until brown and cooked through.
4. Cook the rice: Bring a medium saucepan of water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a sieve. Stir a spoonful of the coconut and turmeric paste through the rice.
5. Make the nasi ulam: Combine the rice with the coriander, spring onions and cucumber. Top with half of the lemongrass, coconut and peanuts
6. To serve: Divide the chicken wings between the serving plates. Top with the remaining lemongrass, coconut and peanut mix. Serve with the nasi ulam rice.