I used my sister-in-law’s recipe to grill some boneless chicken legs and had some left over. I had done this on purpose because I wanted to cook fried rice the next day and I thought I might as well kill two birds with one stone and cook more chicken to start with!
To start, I removed the skin on the chicken legs and diced them. On hindsight, I should have removed the skin before I placed the chicken legs in the fridge. It took quite an effort to remove the skin from cold chicken, for some reason.
I also thinly sliced some shallots and minced some garlic cloves.
In a hot wok, I scrambled the eggs. You need a really hot wok to get the eggs right. For a pictorial guide on hot to scramble the eggs, see here.
In the same wok, I fried the peanuts. I found the trick to not burning the peanuts (and they do burn quite easily) is to listen for the popping sounds made by the skins. Once you hear the popping sounds, turn off the heat and remove the peanuts from the hot oil.
In the same oil, I fried the ikan bilis. This would not take very long either. Once the ikan bilis had crisped up, I removed them from the oil. The oil was then discarded and the wok cleaned.
Into a clean wok, I added a little oil. When the oil was hot, I stir-fried the shallots for a minute to soften them. Then I added minced garlic and continued to stir-fry that for about 30 seconds.
Then in went the vegetables. I added a little water to help the vegetables cook.
I added the chicken, egg, ikan bilis and peanuts. Once mixed, I added the rice and the seasonings. All that was left to do was to stir and stir and stir until everything was well-combined.
I garnished the rice with chopped coriander and served it with sambal belacan.
This was, in just one word, SHIOK!
- 2 grilled chicken legs, skin removed and diced
- 3 eggs, lightly beaten
- 1 cup peanuts
- 1 cup ikan bilis, adjust according to preference
- 1 bunch green leafy vegetables - I used cai xin
- 3 shallots, sliced
- 1 teaspoon garlic, minced
- 2 teaspoon light soy sauce
- 1 tablespoon dark soy sauce
- 1/2 teaspoon ground white pepper
- 1 bunch coriander, chopped
- In a hot wok, cook the eggs. Remove and set aside. In the same wok, stir-fry peanuts, then ikan bilis. Remove and set aside. Clean wok.
- Add a little oil to a hot wok. Stir-fry shallots for a minute, add garlic and continue to stir-fry for 30 seconds. Add vegetables. Cook until vegetables have wilted. Add 1-2 tablespoons water to speed up process if required.
- Add chicken, egg, rice and seasonings. Stir to combine. Add peanuts and ikan bilis. Once everything has been combined, the dish is ready.
- Garnish with coriander and serve immediately with sambal belacan, if desired.
- If you are not serving immediately, add peanuts and ikan bilis just before serving.