Nasi Kuning - Eggs Benedict Don Fit For A Queen

Daniel
Sep 10, 2021
4 min read

Updated: May 22

If you are an anime junkie like me, you probably have seen Foodwars! Eggs Benedict was completely flipped upside down with a Japanese twist; Eggs Benedict Don Fit For A Queen is created. I thought of recreating the dish myself too but with an Indonesian twist tho.

I have broken the recipe down into 5 parts: rice, chicken, eggs, sauce and assembly/plating. Please read thru' before starting as some of the steps required 24 hrs sitting in the fridge. Anyway, this is actually my modern take on a classic Indonesian dish called Nasi Kuning, which literally translates to yellow rice. But in reality, it is rice cooked with turmeric, hence the color yellow.

Nasi Kuning is usually served with ayam ungkep (Javanese fried chicken). But there are hundreds upon hundreds of variations, so I decided to create a new version with my gula melaka syrup and kecap manis. Not to brag, but this is probably the best chicken I'd ever created. Probably.

As for the eggs, I had tried using the Foodwars! method for like 3 times, and sadly, it didn't work at all. In the end, I decided to do it the old-fashioned way. This may seem like a long process, but once you've prepped everything, it is pretty easy and straightforward. This shall bring the sambal series to a close. I hope you will give this recipe a try.

Ingredients:

(Serve 3)

Rice:
Long Grain Rice, 168g
High Quality Olive Oil, 2 TBSP
Lemongrass White Parts Only, 2
Kaffier Lime Leaves, 2
Garlic Thinly Sliced, 2 Cloves
Pandan Leaves, 4 Tied Into a Knot
Coconut Milk, 200g
Sea Salt, Pinch
Fresh Turmeric Juice, 2 TBSP From 2" Fresh Turmeric or 2 TSP Turmeric Powder
Chicken:
Brine -
Cold Water, 500g
Liquid Smoke (I'm using Stubb's), 5g
Sea Salt, 25g
Chicken Thigh Boneless With Skin On, 3
Glaze -
Gula Melaka Syrup, 25g
Liquid Smoke (I'm using Stubb's), 13g
Kecap Manis, 7g
Eggs:
Eggs, 3
Unbleached All Purpose Flour, 42g
Potato Starch, 18g
Egg Beaten, 25g
Ice Water, 100g
Grapeseed / Peanut / Sunflower / Canola Oil, For Frying
Sauce:
Liquid Smoke (I'm using Stubb's), 4g
Worchestershire Sauce, 18g
Sambal, 25g
Tomato Puree, 48g
Tomato Ketchup, 25g
Coconut Vinegar, 18g
Water, 43g
Smoked Salt, 2g
Gula Melaka Syrup, 25g
Nasi Kuning:
Fresh Lime Zest, 1 Lime
Dried Coriander, Pinch
Pickled Cucumbers, A Handful

Equipment:

Dutch Oven
Oven
Rice Cooker
Cast Iron Skillet / Pan

Directions:

Please visit my "How To Make Sambal" page for the recipe.
Please visit my "How To Pickle Almost Anything" page for the recipe.
Please visit my "How To Make Kecap Manis" page for the recipe.
Please visit my "How To Make Gula Melaka Syrup" page for the recipe.
Prepare the Rice
Wash rice 5 times until the water runs almost clear.
In a skillet over low heat, gently heat olive oil with lemongrass, lime leaves, garlic, and pandan leaves until garlic is just browning.
Transfer everything (including oil) to the rice cooker bowl.
Add coconut milk, salt, and turmeric juice. Stir to combine.
Cook according to rice cooker instructions.
Fluff rice once cooked.
Brine and Glaze the Chicken
In a large bowl, whisk water, liquid smoke, and salt until dissolved.
Add chicken and refrigerate for 24–48 hours.
In a small bowl, mix gula melaka syrup, kecap manis, and liquid smoke.
After brining, transfer chicken to a tray skin-side up and brush with glaze.
Chill uncovered for another 24 hours.
Bake and Roast the Chicken
Preheat oven to 90°C (195°F).
Brush chicken with glaze and bake for 10 minutes.
Repeat glazing and baking two more times (30 mins total).
Increase oven to 200°C (395°F) and roast for 6 minutes.
Rest before slicing.
Soft Boil and Fry the Eggs
Simmer eggs in 1" water, covered, for 5 minutes.
Transfer to an ice bath and peel carefully.
In a pot, heat 4" of oil to 180°C (350°F).
Mix flour and potato starch. Add eggs and water to form a lumpy batter.
Dip eggs into batter and fry until light golden brown.
Drain on a wire rack.
Prepare the Sauce
In a saucepan, combine all sauce ingredients.
Stir and bring to a simmer. Remove from heat.
Assembly
Simple plating (Food Wars-style): Serve rice, sliced chicken, egg, and sauce side-by-side.
Refined plating:
Line a pastry ring with pickled cucumber slices.
Press coconut rice inside and unmold.
Top with sliced chicken and fried egg.
Garnish with lime zest and dried coriander.
Drizzle sauce over or around the plate.