Satay Chicken Rice Bowl with Crispy Shallots

Method

1. Preheat the oven to 220°C for 10 min and line a tray with baking paper. Meanwhile, mix the kecap manis, garlic, coriander, turmeric and oil, and coat the chicken thighs all over.

   Add in this stepBoneless chicken thighs 300 gKecap manis (Indonesian sweet soy sauce) 2 tbspGarlic cloves, grated 2Ground coriander ½ tspGround turmeric 2 pinchCooking oil 2 tsp

   oven

2. Rinse the rice 3 times until the water is almost clear, drain and put it in a 16 cm pot with the measured water. Bring to a boil over high heat for 4 min, then cover, turn to low heat and cook for 12 min. Turn off the heat and leave covered for 10 minutes; do not lift the lid.

   Add in this stepJasmine rice 150 gWater (for the rice) 210 ml

   high heat→low heat

3. Spread the chicken flat on the 25×35 cm tray, smooth side up, and roast in the oven for 20 min, until the edges are dark and caramelized and the thickest part shows no pink (75 °C). Rest for 5 minutes, then slice 1 cm thick.

   oven

4. For jammy eggs, bring water to a boil in a 16 cm pot, gently lower in the eggs straight from the fridge and cook over medium heat at a steady bubble for 6 min 30 sec. Move them to ice water for 3 minutes, then peel.

   Add in this stepEggs 2

   medium heat

5. Slice the shallots into thin, even 2 mm rings and put them in a 18 cm small pan with the frying oil while it is still cold. Cook over medium heat for 7 min, stirring often, until light golden; they keep darkening after you take them out. Lift them onto paper towel and they will turn crisp as they cool.

   Add in this stepShallots 2Cooking oil (for frying the shallots) 4 tbsp

   medium heat

6. In a 14 cm small pot, whisk the coconut milk, peanut butter, kecap manis and chili flakes and warm over low heat for 3 min, stirring, until smooth and glossy. Take off the heat and stir in the lime juice.

   Add in this stepCoconut milk 100 mlSmooth peanut butter (unsweetened) 3 tbspKecap manis (for the sauce) 2 tspChili flakes 2 pinchLime juice 2 tsp

   low heat

7. Cut the cucumber into thin half-moons. Fill bowls with rice, fan out the sliced chicken, cucumber and a halved egg, spoon over the peanut sauce and finish with crispy shallots, cilantro and a lime wedge.

   Add in this stepCucumber 100 gFresh cilantro leaves 2 tbspLime, cut into wedges 1