Nasi Goreng with homemade spice paste and chicken breast fillet

Ingredients for 4 servings:

• 2 shallots
• 1 garlic clove(s)
• 1 tsp turmeric
• 1 pinch of cinnamon
• 2 cm ginger
• 1 tbsp brown cane sugar
• 1 tbsp glucose
• 2 tbsp soy sauce
• 2 small red chili peppers
• 4 pinches of salt
• 1 tsp, leveled cornstarch
• 2 tbsp hazelnut oil
• 1 tsp coriander
• 2 tsp black pepper, freshly ground
• 1 tsp lemon juice, freshly squeezed
• 2 tsp, heaped tomato paste
• 2 pinches of clove(s)
• 1 tsp cardamom
• 2 tsp curry powder
• 2 tbsp soy sauce
• 1 tbsp brown cane sugar
• 1 tbsp glucose
• 1 garlic clove(s)
• n. B. Black pepper, freshly ground
• 500 g chicken breast
• 300 g long grain rice
• 2 bell peppers, red
• 2 shallots
• 1 garlic clove(s)
• some coconut oil
• 2 spring onions
• 2 tbsp Ketjap Manis or Ketjab Badjak
• 2 tsp sambal oelek
• 175 g bamboo strips, approx., from the jar
• 165 g mung bean seedlings, approx., from the jar
• some lemon juice, freshly squeezed
• 1 egg(s)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

First, cook the rice according to the package instructions and let it cool completely. The rice can also be cooked the day before (I prefer it cooked the same day). Cut the chicken breast fillet into small pieces. For the marinade, mix the soy sauce and crushed garlic with the meat. Let it sit in the refrigerator for about 1 hour. Then sprinkle the pepper, cane sugar, and glucose over it, mix again, and let it sit in the refrigerator for another hour. While the chicken breast fillet is marinating, you can make the spice paste. To make the spice paste, you will need a food processor. Peel the shallots and garlic clove and cut into small quarters. Peel the ginger; you will need a thin strip about 1 cm x 2 cm long. Deseed and finely chop the chilies and squeeze half of a lemon (save the rest of the juice for the dish). Now put it in a food processor with all the other ingredients for the paste and puree. Preparation of the Nasi Goreng: Peel the shallots and garlic clove and chop finely. Deseed and wash the bell peppers and slice into thin strips. Drain the bamboo shoots and soybean sprouts. Trim and discard the top green leaves and root ends of the spring onions. Peel the spring onions and slice into thin rings, reserving some of the green parts as well. Cut the drained bamboo shoots into thin strips. Heat coconut oil in a pan or wok until very hot. Fry the marinated chicken breast strips with the remaining marinade in the pan until the meat acquires a roasted flavor. Just before the meat is done, add the finely chopped shallot and garlic clove and cook until the shallots are translucent. Remove the meat and everything else from the pan and set aside. Then roast the bell peppers slightly (they take the longest to cook), then add the spring onions and cook them with the rest. Then add the bamboo shoots and cook them briefly, stirring constantly. Add the reserved chicken breast fillet (with onion and garlic) and mix everything well. Make a space in the middle of the pan, add the egg, and mix everything quickly. The egg should spread throughout the dish like scrambled eggs. Then add the homemade nasi groeng spice paste, ketjap manis, sambal oelek, and the remaining lemon juice. Mix everything well, then gradually add the cooked rice. Heat everything back up, stirring occasionally, and let it simmer for a while. Season to taste with salt and pepper.