Nothing beats the C2 at our local Jollibee. The Chickenjoy (plus gravy, of course), rice, and fries combo is a fast food trifecta; and with a PHP 99 price tag, it’s bang-for-your-buck AF. But Jollibee Singapore is taking its own strides to make a Chickenjoy combo suited for the city. And while their newest nasi lemak Chickenjoy might not speak the same way to us as it might to our Southeast Asian neighbors (debatable), we have to say, we’re intrigued.
Jollibee Singapore released their nasi lemak Chickenjoy at the start of October. The meal includes one piece of original or spicy Chickenjoy with sambal, coconut rice, and ikan bilis (dried anchovies). It’s pretty much your standard nasi lemak plate, complete with a side of sliced cucumbers and (half) a hard-boiled egg.
It sounds like a lot—and it is. But broken down, the dish isn’t that complicated. So we decided to hack it. That said, you’re probably not getting an exact replica here. Our food hacks are a science and involves tasting the actual dish. But obviously since we can’t go to Singapore to do that, we’re basing this recipe on the Internet (i.e. photos of the nasi lemak Chickenjoy) and our own memory of the Malay dish.
The coconut rice and ikan bilis are pretty straightforward. So much of the work here goes into the sweet sambal that goes with the chicken. You can always buy the pre-made stuff, but making homemade sambal lets you experiment with the intensity of flavors you get from your sauce.
We don’t hack the Chickenjoy in this recipe. (Please stop asking us to do it; there’s too much pressure!) Just do yourself a favor and buy a bucket (and some fries) like we did. That way, if you’re not into this recipe, you can just revert back to good ol’ C2.