Nasi Goreng Itik Cili Padi Hijau by @chefamirgani

45 min

2 servings

🍗

200 g

Duck breast

🌶️

12

Green bird's eye chili

🧄

4 cloves

Garlic

🧅

1

Shallot

🍄

4 stalks

King oyster mushroom

🫗

Duck oil

🥚

2

Eggs

🫘

Long beans

🍚

320 g

Basmati rice

🐚

30 ml

Oyster sauce

🐟

15 ml

Fish sauce

🐟

25 g

Fried anchovies

🧅

15 g

Spring onion

🌶️

5 ml

Homemade chili oil

🧂

1.5 g

Salt

  1. Pound

    Pound the green bird's eye chili, garlic, and shallot into a coarse paste.

  2. Slice

    Slice the king oyster mushroom into rounds and thinly slice the yardlong bean.

  3. Score

    Score the skin of the duck breast and season it with 0.25 teaspoon salt.

  4. Place

    Place the duck breast skin-side down in a cold pan and turn the stovetop to medium heat.

  5. Cook

    Render the duck skin until crisp, then cook the duck breast until juicy and cooked through.

  6. Transfer

    Transfer the duck breast to a cutting board and rest it for 5 minutes.

  7. Sauté

    Keep 2 tablespoons duck fat in the pan and sauté the pounded chili paste until softened.

  8. Add

    Add the 2 eggs and scramble them until softly set.

  9. Add

    Add the king oyster mushroom and yardlong bean, then stir-fry until lightly tender.

  10. Add

    Add 2 cups cooked basmati rice and stir-fry until the rice is hot and separated.

  11. Add

    Add the oyster sauce and fish sauce, then toss until the rice is evenly seasoned.

  12. Add

    Taste the fried rice and add salt if needed.

  13. Slice

    Slice the rested duck breast and arrange it over the fried rice.

  14. Top

    Top with fried anchovy and spring onion, then drizzle with homemade chili oil if using.

  15. Season

    Season again with a little salt.

  16. Slice

    Slice the duck as desired, diced or lengthwise.

  17. Garnish

    Garnish the fried rice with the sliced duck, fried anchovies, spring onion and homemade chili oil.

Nasi Goreng Itik Cili Padi Hijau by @chefamirgani

45 min

2 servings

🍗

200 g

Duck breast

🌶️

12

Green bird's eye chili

🧄

4 cloves

Garlic

🧅

1

Shallot

🍄

4 stalks

King oyster mushroom

🫗

Duck oil

🥚

2

Eggs

🫘

Long beans

🍚

320 g

Basmati rice

🐚

30 ml

Oyster sauce

🐟

15 ml

Fish sauce

🐟

25 g

Fried anchovies

🧅

15 g

Spring onion

🌶️

5 ml

Homemade chili oil

🧂

1.5 g

Salt

Preparation Steps

  1. Step 1/17

    Pound the green bird's eye chili, garlic, and shallot into a coarse paste.

    🌶️green bird's eye chili
    🧄garlic
    🧅shallot
    ✨mortar and pestle

  2. Step 2/17

    Slice the king oyster mushroom into rounds and thinly slice the yardlong bean.

    🍄king oyster mushroom
    🫘yardlong bean
    🔪knife
    🪵cutting board

  3. Step 3/17

    Score the skin of the duck breast and season it with 0.25 teaspoon salt.

    🍗duck breast
    🧂salt
    🔪knife
    🪵cutting board

  4. Step 4/17

    Place the duck breast skin-side down in a cold pan and turn the stovetop to medium heat.

    🍗duck breast
    🥢tongs

  5. Step 5/17

    Render the duck skin until crisp, then cook the duck breast until juicy and cooked through.

    🍗duck breast
    🍗duck fat
    🥢tongs

  6. Step 6/17

    Transfer the duck breast to a cutting board and rest it for 5 minutes.

    🍗duck breast
    🥢tongs
    🪵cutting board

  7. Step 7/17

    Keep 2 tablespoons duck fat in the pan and sauté the pounded chili paste until softened.

    🍗duck fat
    🌶️green bird's eye chili
    🧄garlic
    🧅shallot
    🥄spatula
    ✨mortar and pestle

  8. Step 8/17

    Add the 2 eggs and scramble them until softly set.

    🥚egg
    🥄spatula

  9. Step 9/17

    Add the king oyster mushroom and yardlong bean, then stir-fry until lightly tender.

    🍄king oyster mushroom
    🫘yardlong bean
    🥄spatula

  10. Step 10/17

    Add 2 cups cooked basmati rice and stir-fry until the rice is hot and separated.

    🍚cooked basmati rice
    🥄spatula

  11. Step 11/17

    Add the oyster sauce and fish sauce, then toss until the rice is evenly seasoned.

    🐚oyster sauce
    🐟fish sauce
    🥄spatula

  12. Step 12/17

    Taste the fried rice and add salt if needed.

    🧂salt
    🥄spatula

  13. Step 13/17

    Slice the rested duck breast and arrange it over the fried rice.

    🍗duck breast
    🔪knife
    🪵cutting board

  14. Step 14/17

    Top with fried anchovy and spring onion, then drizzle with homemade chili oil if using.

    🐟fried anchovy
    🧅spring onion
    🌶️homemade chili oil
    🔪knife

  15. Step 15/17

    Season again with a little salt.

  16. Step 16/17

    Slice the duck as desired, diced or lengthwise.

  17. Step 17/17

    Garnish the fried rice with the sliced duck, fried anchovies, spring onion and homemade chili oil.

Composition

Ingredients

Types

Meat, Vegetables, Spices, Aromatics, Mushrooms, Eggs, Condiments, Sauces, Herbs, Seasonings

Ingredients

Duck breast, Green bird's eye chili, Garlic, Shallot, King oyster mushroom, Duck oil, Eggs, Long beans, Basmati rice, Oyster sauce, Fish sauce, Fried anchovies, Spring onion, Homemade chili oil, Salt

Notes

Duck breast (skin on, sliced for crisping and seasoned with salt), Green bird's eye chili (pounded with garlic and shallot), Garlic (pounded), Shallot (pounded), King oyster mushroom (sliced into rounds), Duck oil (rendered from duck skin fat, to taste), Eggs (scrambled), Long beans (a little, sliced), Basmati rice (cooked, cold overnight tastes better), Fried anchovies (for topping), Spring onion (a little, sliced, for garnish), Homemade chili oil (optional), Salt (to taste)

Allergens

Egg, Molluscs, Soy, Fish

Dietetics

Dietary regimen

High Protein, Dairy Free

Calories

610 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 63g, Fat: 26g, Fiber: 4g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 1220mg, Iron: 4.1mg, Potassium: 510mg

Vitamins

Vitamin A: 120mcg, Vitamin C: 38mg, Vitamin B12: 2.1mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

mortar and pestle, knife, cutting board, tongs, spatula, mixing bowl

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian, Southeast Asian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Crispy, Juicy, Tender, Chewy, Fluffy

Flavors

Spicy, Savory, Umami, Aromatic, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Cool quickly,Store in an airtight container at 4°C or below,Reheat until steaming hot), freezer : 1 month (Store in a freezer-safe airtight container,Freeze within 24 hours,Thaw in the fridge before reheating)