Nasi Lemak with Chicken

Step 1

Rinse the 1.5 cups jasmine rice until water runs clear. In a pot, combine rice with 1 cup coconut milk and 1 cup water; bring to a boil, then reduce to low, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes.

Step 2

While rice cooks, season the 1.5 lbs chicken thighs with salt and pepper. Heat 0.5 cup vegetable oil in a large skillet over medium-high. Fry chicken in a single layer until golden and cooked through, about 6 minutes per side; drain on paper towels.

Step 3

Place the 2 eggs in a small pot, cover with water, and bring to a boil. Cook for 7 minutes for jammy yolks, then transfer to ice water and peel.

Step 4

Slice the cucumber into thin rounds. Halve the peeled eggs.

Step 5

To serve, divide rice among bowls. Top with fried chicken, egg halves, cucumber slices, and 0.5 cup roasted peanuts. Drizzle each bowl with 1.5 tablespoons sambal oelek (or more to taste).

Step 6

For extra flavor, stir a pinch of salt and a pandan leaf into the rice while cooking, if you have them.