Chicken Nasi Goreng With Bourbon Peanut Ginger Sauce
Rabbit Hole Distillery
Nasi goreng is essentially Indonesia's take on fried rice. In addition to kecap manis (sweet soy sauce), the bourbon peanut ginger sauce you'll drizzle over this mound of umami mountain of goodness is what sets this nasi goreng recipe apart from other fried-rice variations you'll see on TikTok, or the internet.
While traditional versions call for shrimp paste, this recipe omits it - some would say this version is more aptly called nasi goreng cina, or simply, "Chinese fried rice."
1 tablespoon smooth peanut butter
2 inch section fresh ginger, grated
- 1 cup sugar
- 1 teaspoon unsalted butter
- 1/2 teaspoon pure vanilla extract
4-6 tablespoons fine bourbon
2-3 tbsp extra virgin olive oil
16 oz organic chicken breast , thinly sliced
1 tbsp kecap manis (Indonesian sweet soy sauce, Recipe note 1)
1 small red onion
2 tbsp kecap manis "sweet soy sauce," (Note 1)
3 garlic cloves , crushed and finely chopped
1.5 tsp red chilli pepper finely chopped (Note 2)
3.5 cups cooked white rice, cold (Note 3)
2 tbsp extra virgin olive oil
1-2 tomatoes and 1 cucumber, sliced into small wedges/cubes
1 bunch green onions chopped
4-5 eggs fried to taste
1 lime sliced into wedges
Bourbon Peanut Ginger Sauce
- Heat oil in a large skillet or wok over high heat.
- Add chilli and garlic, stir for 10 seconds.
- Add onion, cook for 1 minute.
- Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
- Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!).
- Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).
Drizzle bourbon peanut ginger sauce over plated servings
Bourbon Peanut Ginger Sauce
In a small saucepan, bring sugar, ginger and 1/2 cup water to a boil. Cook 5 minutes and remove from heat. Add butter, peanut butter, vanilla, and bourbon. Place back on heat, cook until syrupy, about 5 minutes.
1. Kecap Manis (sometimes called Ketjap Manis) is an Indonesian sweet soy sauce that is thicker than other soy sauces. Sometimes just labelled as "sweet soy sauce". Alternatively, you can make your own sweet soy sauce!
Just combine 1/4 cup ordinary soy sauce (Kikkoman) and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. NOTE: It will thicken more when it cools.
2. Chilli -Use birds eye or Thai red chillies, or can use red cayenne peppers or serrano peppers.
3. Cold cooked rice - If possible, use short grain rice like sushi rice. Stay away from longer thinner grains like jasmine rice.
*Storage - as with all fried rice, it keeps great for a day or two in the fridge then I find it gets a bit dry. Salvage it with a sprinkle of water then microwave it - makes it all steamy and moist again! Do the same if you freeze it.