De LEKKERSTE Surinaamse NASI met kipfilet maken🍚🔥

kecap manis

🥗Healthier: low-sugar soy sauce

💰Cheaper: regular soy sauce

Regular soy sauce is more accessible and less sweet.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Chicken thighs are generally cheaper and more flavorful.

Wash 400 g basmati rice well until the water starts to become clear, about three or four times.

Cook the rice with one stalk of lemongrass, a piece of laos, and two salam leaves, adding enough water to cover the rice by a finger joint.

Add half a teaspoon of trassie to the rice and mix well to dissolve.

Cook the rice in the microwave using a special rice cooking setting.

While the rice is cooking, wash half a piece of chicken fillet with lemon and vinegar.

Boil the chicken in about 1.5 liters of water with half a teaspoon of chicken stock, half a teaspoon of black pepper, and five allspice grains for half an hour.

Fluff the cooked rice and transfer it to another container to cool down completely.

Mix 40 g of nasi herbs with 80 ml of hot water, ensuring not to soak it.

Cut one onion and press three cloves of garlic.

Fluff the boiled chicken using a handy tool until it's shredded but not too fine.

In a wok, heat sunflower oil and add the onion and garlic, browning them without burning.

Add the shredded chicken to the wok and fry it briefly.

Add one teaspoon of galangal, one teaspoon of Kentjur, half a teaspoon of white pepper, one teaspoon of black pepper, and three teaspoons of chicken stock powder to the chicken and mix well.

Add the nasi herb paste and mix until well distributed.

Pour in three tablespoons of seasoned soy sauce and seven tablespoons of dark soy sauce, mixing well.

Add the cooled rice to the wok and stir until the rice is completely brown, using your arm muscles to mix it thoroughly.

Garnish with fresh celery leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens