Nasi Goreng With Chicken Drumsticks

Serves 4
Preparation 25 minutes + 30 minutes refrigeration
Cooking time 45 minutes

4 chicken drumsticks

Marinade
125 ml soy sauce
2–3 tbsp caster sugar
2 cm piece ginger, grated
1 clove garlic, peeled and crushed
1 long red chilli, deseeded and finely chopped
1 tsp shrimp paste

Nasi Goreng
2 cups white long-grain rice, washed
2 tbsp vegetable oil
1 onion, peeled and diced
1 carrot, diced
1 clove garlic, peeled and finely chopped
1 cm piece ginger, peeled and grated
1 long red chilli, deseeded and finely chopped
1 bunch baby bok choy, trimmed and thinly sliced
2 tbsp soy sauce
1 tbsp brown sugar
salt and pepper, to taste
4 fried eggs, to serve
sliced spring onion, to garnish
sliced red chilli, to garnish

METHOD
1 Preheat the oven to 180°C.
2 To make the marinade, place all the ingredients in a food processor and process until combined. Place in a medium bowl with the chicken and stir to coat. Cover and refrigerate for 30 minutes.
3 Transfer the chicken and marinade to a greased baking tray and roast, turning halfway through, for 35 minutes, or until cooked through.
4 To make the nasi goreng, bring 750 ml water to the boil in a large saucepan. Add the rice and return to the boil. Reduce the heat to low and simmer, covered, for 15 minutes. Remove from the heat and set aside for 15 minutes. Using a fork, fluff the rice.
5 Preheat the oil in a wok over high heat. Add the onion and carrot and stir-fry until almost tender. Add the garlic, ginger and chilli and stir-fry for 1 minute. Stir in the rice to combine, then add the bok choy and stir until tender.
6 Combine the soy sauce and sugar, stir through the rice and season with salt and pepper.
7 Divide the nasi goreng and chicken among 4 plates. Top with 1 fried egg and garnish with onion and chilli to serve.