Nasi Bakmoy

A savory and comforting Indonesian-Chinese dish featuring fragrant jasmine rice topped with a rich braised chicken and tofu stew, accompanied by half-boiled eggs and crisp fried shallots. It's a perfect one-bowl meal that's both hearty and incredibly flavorful.

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.

   Time: 20 min
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.

   Time: 8 min
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.

   Time: 4 min
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.

   Time: 7 min
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.

   Time: 10 min
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.

   Time: 1 min