malay chicken rice recipe

A comprehensive blog entry about preparing Nasi Ayam, a traditional Malay chicken rice recipe, can be found here. Popular throughout Southeast Asia, particularly in Malaysia and Singapore, this dish is hearty and tasty. The dish’s components—fragrant rice, succulent roasted or boiled chicken, and an assortment of sauces—combine to create a satisfying dinner.

A Tasty Traditional Recipe for Malay Chicken Rice

Prep Time: half an hour

Cooking Time: one hour

A total of one hour and thirty minutes

Servings: 4–5.

Substances

For the Broth and Chicken:

One complete chicken, weighing about 1.5 kilograms

One 2-inch-long piece of sliced ginger

5–6 smashed garlic cloves

One bouquet of fresh coriander or spring onions

To taste, add salt.

One teaspoon of sesame oil

Two liters of water

Regarding the rice:

Two cups of fragrant long-grain rice, such as jasmine rice

Three to four minced garlic cloves

One inch of grated ginger

Two pandan leaves, which are customary but optional

Two tablespoons of oil or chicken fat

• Three cups of the boiled chicken’s broth

Regarding the chili sauce:

Five to six red chilies with seeds

Three garlic cloves

One inch of ginger

One tablespoon of lime juice

One tablespoon of sugar

To taste, add salt.

Chicken broth, a couple of tablespoons

For the Drizzle of Soy Sauce:

Two tablespoons of soy sauce

One teaspoon of sesame oil

One teaspoon of sugar

2 tablespoons of chicken broth

Selective garnishes:

Slices of fresh cucumber

Fresh spring onions or coriander

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Get Started

Guidelines

First, get the chicken ready.

First, bring the whole chicken, sliced ginger, garlic, spring onions (or fresh coriander), and salt to a boil in a big pot. Bring it to a boil while covered with water. To keep the soup clear, skim off any foam that comes to the top.

2. Simmer: Lower the heat to a simmer and cook the chicken for 30 to 40 minutes, or until it is soft. When the internal temperature of the chicken hits 165°F (74°C), if you have a meat thermometer, it is done.
3. Remove and Cool: Transfer the chicken to a cutting board after carefully removing it from the saucepan. To keep the chicken moist and add more scent, rub it with sesame oil.
4. Save the Broth: Place the leftover broth aside after straining it. The rice will be cooked in this broth and served.

Cook the Rice in Step Two

1. Prepare Aromatics: Heat the oil or chicken fat in a rice cooker or saucepan. Add pandan leaves, grated ginger, and minced garlic. Sauté until aromatic, 1 to 2 minutes.
2. Add the Rice: Add the jasmine rice to the saucepan with the aromatics that have been sautéed after rinsing it until the water runs clear. Coat the rice with the oil by stirring it with the ginger and garlic.
3. Cook with Broth: Add the previously set-aside chicken broth. Bring the saucepan to a boil, cover, and lower the heat to a simmer, or use the rice cooker setting. Cook for about 20 minutes, or until the rice is fragrant and fluffy.

Prep the chili sauce in step three

1. Ingredients for the Blend: Put the red chilies, ginger, garlic, lime juice, salt, sugar, and a couple of tablespoons of chicken broth in a blender. Blend until a smooth consistency is achieved.
2. Modify Seasoning: If necessary, taste and modify the seasoning. The sauce should have a hint of sweetness, tang, and spice.

Make the Soy Sauce Drizzle in Step Four

1. Mix Sauce: Put a few tablespoons of chicken broth, sugar, sesame oil, and soy sauce in a small bowl. Stir the sugar until it melts.
2. Optional Heating: Although it’s not necessary, you can quickly heat the sauce to dissolve the sugar.

Step 5: Serve

1. Slice the Chicken: Slice the chicken into portions for serving. Traditionally, the chicken is served unaltered, however you can short broil or grill it to give it a little sear if you’d like.
2. Assemble: Put a heaping scoop of rice, a couple of chicken pieces, and a dollop of the soy sauce mixture on each plate or serving bowl. Add slices of cucumber and garnish with spring onions or fresh coriander.
3. Serve with stock and Sauces: Fill each person’s tiny bowl with the chicken stock that was set aside. Set aside the chili sauce so that everyone can customize the amount of heat to their own level.

Advice and Differences

Prior to boiling or roasting, you can marinade the chicken in a mixture of soy sauce, sesame oil, and a small amount of sugar for added taste.

Crispy Skin: After boiling, bake or broil the chicken in the oven for ten to fifteen minutes if you like crispy skin.

When cooking rice, using chicken fat offers a rich flavor, but if you’d rather, you can use vegetable oil instead.

• Broth Flavor: To suit your tastes, adjust the amount of salt in the broth. If necessary, a pinch of chicken bouillon might improve the broth because some people prefer a stronger flavor.

Conclusion

Any occasion can benefit from this delicious and comforting dish of Malay chicken rice. It is an excellent method to savor flavorful, basic components. A genuinely fulfilling experience is created by the spicy chili sauce, succulent chicken, and fragrant rice. Try this recipe and you’ll see why it’s a timeless favorite in Malaysia and beyond!