200g (7 oz) chicken thigh, thinly sliced
1 tsp kecap manis or sweet dark soy sauce, plus an extra 2 tablespoons
2 Tbsp light soy sauce
2 Tbsp vegetable oil, plus 1 extra teaspoons
1 onion, sliced
1 long red chilli, finely chopped
3 garlic cloves, finely chopped
½ tsp shrimp paste
4 cups cooked rice
1 chicken stock cube (optional)
4 Asian-style crispy fried eggs (check out Mama Noi and I making them here)
1 Lebanese cucumber, sliced
1 tomato, sliced to serve
¼ cup fried shallots
sambal oelek* to serve
In a small bowl, combine the chicken and 1 teaspoon of the kecap manis.
Make a sauce by combining the 2 extra tablespoons of the kecap manis with the soy sauce.
Heat the vegetable oil in a wok over high heat. Add the onion and chilli and stir-fry for a 30 seconds. Then add in the garlic and stir-fry for another few seconds. Push all the aromatics to the side and add the chicken into the centre of the wok. Spread the chicken out and allow it to cook on one side. Then stir-fry for another 3 minutes or until the chicken is just cooked. Move the ingredients to the side again and add the extra teaspoon of oil. Then add the shrimp paste and move it around in the oil to dissolve it a little before stir-frying and mixing it through the remaining ingredients. Add the rice and the soy sauce mixture and stir-fry until well combined. Crumble in the stock cube and mix until combined. Remove from heat and divide among serving bowls.
Top the rice with a crispy egg and serve with cucumber, tomato and sprinkle over the fried shallots. Serve with sambal oelek.
– Sambal oelek is a chilli paste that can be found in the Asian aisle at most supermarkets or from an Asian grocery store.