Question 1

1. Can I use boneless chicken instead of a whole chicken?

Accepted Answer

Yes, you can use boneless chicken thighs or breasts, but a whole chicken is traditionally used for the best flavor, especially for making the broth. Boneless chicken may not give the same depth of flavor to the broth, so consider adding chicken bones or wings if possible.

Question 2

2. How can I make the rice more fragrant?

Accepted Answer

The rice is made more fragrant by adding ginger, garlic, and pandan leaves during cooking. If you don’t have pandan leaves, you can still achieve great results by using just ginger and garlic, which are key aromatics in this recipe.

Question 3

3. Can I cook the rice in a rice cooker?

Accepted Answer

Absolutely! Just follow the steps for preparing the rice (sautéing aromatics and rinsing the rice), then transfer everything to a rice cooker. Use chicken broth in place of water, and cook according to the rice cooker instructions.

Question 4

4. What if I don’t have jasmine rice?

Accepted Answer

Jasmine rice is preferred for its aroma, but you can substitute it with any long-grain rice. Basmati rice can also work well, though it has a slightly different texture.

Question 5

5. Is the chili sauce very spicy?

Accepted Answer

Yes, traditionally, the chili sauce is quite spicy. If you prefer a milder sauce, reduce the amount of red chilies or substitute some of them with milder peppers. Adding a bit more sugar can also balance out the spice.

Question 6

6. Can I use store-bought chili sauce instead of making my own?

Accepted Answer

Yes, store-bought chili sauce can be a good shortcut. However, the homemade sauce has a unique freshness and flavor from garlic, lime, and ginger, which complements the chicken rice perfectly.

How to make malay chicken

malay chicken rice recipe