Nasi Goreng
Ingredients: chicken thigh, galangal, shallots, green onions, red bird's eye chilies · 45 min cook time · 600kcal · ~₩17,400
Ingredients
1lb chicken thigh, 1inch chunk galangal, 2개 shallots, 3개 green onions, 2개 red bird's eye chilies, 3cloves garlic, 1개 red Fresno chili, 2개 Roma tomatoes, 0.5개 cucumber, 2.5tablespoons oil, 1꼬집 salt
Instructions
1. Cut 1 lb of chicken thigh into 1-inch chunks. You can trim the fat if desired. Slice in one direction, then the other to create chunks.
2. Peel and grate a 1-inch chunk of galangal using a microplane or grater. Be careful as it is hard.
3. Finely dice two shallots. Split them in half lengthwise, leaving the stem attached, then make quarter-inch thick 'fingers', cut across the midsection, and then cut again at the same width.
4. Separate the whites from the greens of three green onions. Thinly slice the hearty white parts for cooking.
5. Very thinly slice the green parts of the green onions for garnish.
6. Thinly slice two red bird's eye chilies. These are ripe Thai chilies.
7. Finely chop three cloves of garlic. Use a rocking chop technique, starting slow and gradually increasing speed.
8. For optional garnish, thinly slice one red Fresno chili.
9. Cut two Roma tomatoes into eighths. Split lengthwise, then split quarters lengthwise again.
10. Cut half a cucumber into oblique slices, slightly under a quarter-inch thick, for a refreshing crunch.
11. Heat a wok over high heat until ripping hot. Add about 2.5 tablespoons of oil and swirl to coat.
12. Add the chicken to the hot wok in a single layer and season with salt. Sear undisturbed for 3-4 minutes until nicely browned on one side.
Source: Watch the original video