Coconut Sambal Lemongrass Chicken

Rinse the rice under cold water until the water runs clear, drain, and add to your rice cooker with the appropriate amount of water; start cooking.

In a bowl, combine minced garlic, finely chopped lemongrass, grated ginger, turmeric, sambal oelek, soy sauce, lime juice, honey (or brown sugar) and a good grind of black pepper. Add the chicken and coat well. Marinate for 20–30 minutes.

While the chicken marinates, mix the coconut sambal sauce ingredients: coconut milk, sambal oelek, grated garlic, soy sauce, honey (and optional grated ginger). Add the bruised lemongrass stalks and set aside so the flavors infuse.

Heat the neutral oil in a large frying pan over medium-high heat until shimmering.

Add the marinated chicken to the pan (shake off excess marinade) and cook undisturbed 5–7 minutes per side until well browned and cooked through (internal temp ~74°C/165°F). Transfer to a plate and let rest 5 minutes.

Lower the heat to medium-low. Pour the prepared coconut sambal sauce into the same pan, scraping up browned bits. Simmer gently 4–6 minutes until slightly reduced and aromatic.

Remove and discard the bruised lemongrass stalks. Take the pan off the heat and stir in the lime juice. Taste and adjust with extra sambal, soy sauce or a pinch of sugar/honey if needed.

Fluff the cooked rice with a fork or paddle. Slice the rested chicken and arrange over the rice. Spoon the coconut sambal sauce over the chicken and rice. Garnish with chopped cilantro or sliced green onions if you like.