Stuffed Chicken with Nasi Lemak

Rice

250g Basmati or Long grain rice

150ml coconut milk

150ml chicken stock

125ml water

2 pandan leaves (screwpine)

1 lemongrass ~ bashed

1 tsp minced ginger

1 tbsp chopped onion

1/2 tsp salt

1/2 tsp fenugreek (optional)

Sambal Chili ~ Blend (A)

25 pcs dried chili ~ cut small & boil to soften it

1 stalk lemongrass ~ sliced thin

1 large red onion

8 pcs shallots

4 clove garlic

20g dried shrimps ~ soaked preserved the water

10g anchovies

1/2 cup cooking oil

Ingredients (B)

20g belacan ~ roasted

1/4 cup tamarind juice or 1 tsp tamarind paste

40g palm sugar or white/brown sugar

170ml soak liquid from dried shrimp

Other

50g groundnut/peanuts

50g anchovies

Cucumber ~ slice

Marinade ~ Chicken

10 whole chicken wings ~ slit the side to create a pocket for filling

2 tbsp light soy sauce

1 tsp sesame oil

1 tbsp white pepper

1-1/4 tbsp turmeric powder

3 tbsp potato starch

2 tbsp cornstarch

1-4 tbsp water

Oil ~ deep frying

Directions/Instructions:

1. Rice: Rinse the rice & drain.  Add all the ingredients into the rice cooker.  Pour the liquid into the rice cooker & set to cook.
2. Other: Stir-fry the groundnuts until the color darkens slightly.  Set aside.  Then deep fry the anchovies until golden & crispy.
3. Sambal: Blend all the ingredients (A) into a smooth paste.  Heat wok with 1/4 cup oil on medium heat & saute the paste to caramelize.  Simmer for half an hour, keep stirring.  Add tamarind juice, palm sugar & salt.  Once the sambal thickens and oil surface,  off the heat.
4. Chicken: Stuff filling into the pocket of the wing with the cooked rice & use toothpicks to close the pocket. In a large bowl of chicken wings, add all the marinade ingredients, mix thoroughly until wings are evenly coated.  Keep in the fridge for 2 hours.  Heat wok on medium (170 deg C), scoop each wing with some batter in a spoon & slowly drop into the hot oil.  Turn the wings over at least twice about every minute (about 7 mins) until fully cooked.  Remove the cooked wings & transfer to a wire basket to drain off excess oil.
5. Assemble:  Serve stuff chicken with fried peanuts, fried anchovies, sambal & a couple of slice of cumbers