Ingredients

• 150 g rice
• water
• 2 g salt ((⅓ teaspoon))
• 275 g chicken breast
• water
• salt
• 30 ml sunflower oil
• 85 g root
• 100 g yellow onion (1 yellow onion)
• 75 g yellow bell pepper (half a yellow bell pepper)
• 75 g green bell pepper (half green bell pepper)
• 3 g curry powder (1 teaspoon)
• 2 g cayenne pepper (⅔ teaspoon)
• 2 g ginger powder (⅔ teaspoon)
• 2 g turmeric (⅔ teaspoon)
• 4 g garlic powder (1⅓ teaspoon)
• 4 g onion powder (1⅓ teaspoon)
• 2 g paprika (⅔ teaspoon)
• 3 g coriander powder (1 teaspoon)
• 1 chicken stock cube
• 60 g soy sauce manis
• 15 g oyster sauce (or soy sauce)
• 50 g flower (patent flour)
• 50 g flower (patent flour)
• 2 eggs ((m))
• panko breadcrumbs

Instructions

1. Wash the rice. Put the rice in a thick-bottomed pan and add water and salt. Put the lid on and cook over high heat. Once the water begins to foam, turn the heat down low. When the water has completely evaporated, turn off the pan. Leave the pan with the lid on for 15 minutes.

2. Bring the chicken to a boil in a pan with half-full of water and some salt. When the chicken breast is cooked (the chicken should be white in color), remove the pan from the heat. Drain the water and let the chicken cool slightly. Pick or cut the chicken into pieces and set aside.

3. Heat the sunflower oil in a skillet over medium-high heat. Add carrot, yellow onion, yellow bell bell pepper and green bell bell pepper. Bake for 2-3 minutes.

4. Add the plucked chicken to the vegetables and mix everything together. Add curry powder, cayenne pepper, ginger powder, turmeric, garlic powder, onion powder, paprika and coriander powder, and crumble the chicken stock cube over the pan. Bake for 2 minutes. Add soy sauce and oyster sauce. Mix well. Finally, add the rice and mix well.

5. Add flour to the rice mixture and mix well.

6. Take some of the rice mixture (45 grams) and shape it into an oval or other desired shape. Place it on a sheet of baking paper. Repeat until all the mixture has been used.

7. Break the egg over a bowl and whisk well. Put the panko breadcrumbs in another bowl. Take the croquette and pass it successively through the egg mixture and panko breadcrumbs. Repeat until all the croquettes are covered. For an extra crispy bite, you can repeat this step. I made it through them once. Place the nasi croquettes on a sheet of baking paper and place in the freezer for 30 minutes, but it may be longer.

8. Heat a layer of sunflower oil over medium-high heat or use a deep fryer (170℃). Fry the nasi croquettes all around for about 3 minutes until golden brown. Drain the nasi croquettes on paper towels.

9. Ready to Eat look of Crispy Nasi Croquettes with Chicken