Ingredients
2 tablespoons vegetable oil
500g chicken thigh fillet, cut into 4cm pieces
1 brown onion, halved lengthways, thinly sliced
2 garlic cloves, crushed
2 tablespoons kecap manis (sweet soy sauce)
1 tablespoon salt-reduced soy sauce
1 tablespoon sweet chilli sauce
1 teaspoon sambal oelek
2 cups long grain rice
4 cups (1L) chicken stock
12 medium green prawns, peeled, deveined
4 eggs
2 green onions, thinly sliced
1 large Lebanese cucumber, thinly sliced diagonally
250g cherry tomatoes, halved
2 tablespoons roasted peanuts, roughly chopped
Coriander sprigs, to serve
Method
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Preheat oven to 180°C. Heat oil in a large frying pan over a medium heat. Add chicken and cook for 10 minutes or until well browned. Add onion and garlic and cook for 3 minutes or until softened. Add kecap manis, soy, chili sauce, sambal oelek and rice. Stir until well combined. Pour in stock and bring to the boil.
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Remove from heat. Transfer to a roasting dish and cover with foil. Bake for 20 minutes. Add prawns to rice mixture. Make 4 indentations into the rice and break an egg into each indent. Recover with foil and bake for a further 10 minutes or until the egg whites are just cooked. Stand, covered, for 10 minutes. Top with onion, cucumber, tomatoes, peanuts and coriander and serve.
