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Created by the Genie — AI-generated, review before relying on it
Fragrant coconut rice is served with crispy fried chicken, sliced cucumber, roasted peanuts, and a spoonful of fiery sambal in this Malaysian favorite.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Combine the rinsed rice, coconut milk, water, and salt in a saucepan and bring to a boil.
Step 2
Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed; let stand covered for 5 minutes, then fluff with a fork.
Step 3
Meanwhile, season the chicken thighs with salt and pan-fry in a skillet over medium heat for 6-7 minutes per side until the skin is crisp and the chicken reaches 165°F.
Step 4
Let the chicken rest for 5 minutes, then slice.
Step 5
Arrange the coconut rice on plates with the sliced chicken, cucumber slices, roasted peanuts, and hard-boiled egg slices.
Step 6
Spoon the sambal chili paste alongside and serve.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
