Nasi Bakmoy

• •2 cup Jasmine Rice (rinsed)
• •2.5 cup Water (for cooking rice)
• •1 lb Boneless, Skinless Chicken Thighs (diced into 1/2-inch cubes)
• •14 oz Firm Tofu (pressed, diced into 1/2-inch cubes)
• •4 piece Eggs (hard-boiled, peeled, and halved)
• •4 clove Garlic (minced)
• •2 piece Shallots (large, thinly sliced (reserve some for garnish))
• •4 tbsp Kecap Manis (Sweet Soy Sauce)
• •2 tbsp Soy Sauce (regular)
• •1 tbsp Oyster Sauce (optional, for extra umami)
• •1 piece Star Anise
• •1 piece Cinnamon Stick (about 1-inch long)
• •0.5 tsp White Pepper
• •1.5 cup Chicken Broth
• •2 tbsp Vegetable Oil (plus more for frying tofu)
• •2 stalk Spring Onion (sliced, for garnish)
• •to taste tbsp Chili Sauce (optional, for serving)

Instructions

1. 1

   Cook the rice: Combine rinsed jasmine rice and water in a rice cooker or a pot. Cook according to package directions or until fluffy. Keep warm.

2. 2

   Fry the tofu: Heat enough vegetable oil in a large non-stick pan or wok to shallow-fry the diced tofu. Fry until golden brown and crispy on all sides. Remove with a slotted spoon and set aside to drain on paper towels.

3. 3

   Sauté aromatics: In the same pan (drain excess oil, leaving about 2 tbsp), add the sliced shallots (reserving about 1 tbsp for garnish) and minced garlic. Sauté over medium heat until fragrant and the shallots are softened, about 3-4 minutes.

4. 4

   Braise chicken and tofu: Add the diced chicken to the pan and cook until it starts to brown, about 3-5 minutes. Stir in the Kecap Manis, regular soy sauce, oyster sauce (if using), star anise, cinnamon stick, and white pepper. Pour in the chicken broth and bring to a simmer. Add the fried tofu.

5. 5

   Simmer and thicken: Reduce the heat to low, cover, and let it simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has slightly thickened and flavors have melded. Remove the star anise and cinnamon stick.

6. 6

   Assemble and serve: Divide the cooked jasmine rice among 4 bowls. Spoon a generous portion of the braised chicken and tofu stew over the rice. Garnish each bowl with halved hard-boiled eggs, reserved fried shallots, and sliced spring onion. Serve immediately, with chili sauce on the side if desired.

Chef's Tips

• 💡For extra rich flavor, you can use chicken stock or homemade broth instead of store-bought.
• 💡If you prefer spicier, add a small bird's eye chili (sliced) along with the garlic and shallots in step 3, or serve with sambal.
• 💡Pressing the tofu well before frying helps it crisp up better and absorb the sauce more effectively.