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–+ servings

Malaysian Chicken Rice (Nasi Ayam)

Somjit Najaireeb
Succulent chicken, drenched in special soy sauce, enjoyed together with flavourful white rice cooked in chicken broth, amist bites of crunchy cucumber and mildly spicy chilli sauce - this complete Chicken Rice meal is sure to bring smiles of satisfaction around the dining table!
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Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Appetizer, Condiment, Main Course, Soup
Cuisine Asian, Chinese, Malaysian
Servings 6 servings
Calories 816 kcal

Equipment

  • Stockpot/ Deep Pan
  • Wok
  • Rice Cooker
  • Non-Stick Frying Pan
  • Sharp Kitchen Knife

Ingredients

Blanching Chicken

  • 1 whole chicken, free-range (kampung)
  • 2 inches knob ginger, sliced thinly

Boiling Chicken

  • 3.5 l water
  • 2 inches knob ginger, sliced thinly
  • ½ tbsp salt
  • ½ tsp white peppercorn
  • 2 cilantro roots

Fried Shallots

  • 1 cup shallots, sliced
  • 1 cup cooking oil

Chicken Rice Soy Sauce

  • 2 tbsp onion oil
  • 3 tbsp light soy sauce
  • ¼ tsp pepper
  • Few drops sesame oil
  • 1.5 cup water

Chicken Soup

  • 1.5 litre chicken broth
  • 1 hairy gourd, small-sized
  • ¼ tsp pepper
  • ¼ tsp salt
  • spring onions, chopped for garnishing

Chicken Rice

  • 3 cup white rice, Thai fragrance
  • chicken broth, amount depends on rice's water requirement
  • ½ tbsp salt
  • 1 tbsp onion oil
  • 1 inch knob ginger

Chicken Rice Chilli Sauce

  • 5 pieces red chilli, soaked in hot water for 10 minutes
  • ½ cup chicken stock
  • 2 cloves garlic, peeled and washed
  • 1 tbsp ginger, cubed
  • ¼ tsp salt
  • 1 tbsp sugar
  • 1 tbsp tomato sauce
  • 2 tbsp chilli sauce
  • cilantro, chopped for garnishing

Instructions
 

Blanching Chicken

  • Add whole chicken and ginger slices into a wok or stock pot. Fill the pot with water until the chicken is submerged or upto the brim of the pot.
  • Turn on the heat to medium-high, until the water boils, the blood and impurities have been extracted. This may take up to 15 - 18 minutes. Turn the chicken if it is not fully submerged in the water.
  • Discard the water and rinse the chicken. Set aside.

Boiling Chicken Soup

  • Add water, ginger, cilantro roots, white peppercorn, and salt to a stockpot over medium heat.
  • Stir to dissolve the salt and evenly distribute the ingredients. Add the chicken.
  • Cover the pot and bring to a boil. Once boiling, reduce heat to low and set the timer to 1 hour.
  • Turn the chicken occasionally if it is floating.
  • 10 minutes before it's done, open the lid. Scoop out the chicken oils floating on the surface of the soup.
  • Remove the amount of soup needed to cook rice, with ½ cup for the chilli sauce as well.
  • Switch off the heat. Pour the soup into another pot, straining any spices.
  • Switch on the heat to low.
  • Peel the hairy melon. Cut into large chunks. Rinse and add to the chicken soup.
  • Increase the heat to medium-high. Stir in ¼ tsp of pepper and ¼ of salt.
  • Cover the lid and continue to cook for 5 minutes.
  • Taste and adjust as preferred.
  • Switch off the heat and garnish with some chopped spring onions. Set aside.

Making Onion Oil

  • In a non-stick pan over medium heat, add in cooking oil and sliced shallots.
  • Continuously fry the shallots for 2-3 minutes, or until turning orange.
  • Switch off the heat. Strain the shallots and oil. Set both aside.

Making Chicken Rice Soy Sauce

  • In the same non-stick pan, add 2 tbsp of onion oil, light soy sauce, pepper and sesame oil.
  • Switch on the heat to medium. Stir for 2-3 minutes, or until the sauce comes to a boil.
  • Add 1.5 cups of water into the pan, mixing until the sauce comes to a boil.
  • Taste and adjust as preferred. Switch off the heat and set aside.

Cooking Chicken Rice

  • Rinse the rice. Drain all the water and add the rice to the rice cooker.
  • Add ½ tsp of salt, sliced ginger, 1 tbsp of onion oil, and all the chicken oil into the rice pot.
  • Add the chicken broth separated earlier, adjusting to the amount needed to cook the rice as per normal.
  • Switch on the rice cooker and let it cook.
  • After it's cooked, wait 15 minutes before gently stirring the rice. Close the lid.

Cooking Chicken Rice Chilli Sauce

  • Drain the water from the chilli.
  • Blend ginger, garlic, chilli pieces, salt, sugar, tomato sauce, chilli sauce and chicken broth for 30 seconds to 1 minute, or until smooth and very fine.
  • Empty to a serving bowl. Taste and adjust as preferred.

Assembling Chicken Rice

  • Cut chicken into serving sizes and plate. Decorate with sliced cucumbers.
  • Brush onion oil and Chicken Rice Soy Sauce over the chicken meat.
  • Garnish the chicken meat with fried shallots, chopped cilantro and chopped spring onions.
  • Upturn a bowl of chicken rice onto a plate.
  • Pour a tbsp of Chicken Rice Soy Sauce over the rice. Garnish with fried shallots. Enjoy with the chilli sauce, chicken soup and chicken meat.

Video

Notes

General Tips

  • Blanching the chicken is to remove the impurities and blood to obtain a clear chicken soup.
  • Free-range chicken needs 1 hour on a low boil to become soft and tender. If using commercial chicken, put on a low boil for about 30-40 minutes.
  • For the soy sauce, the water used can be replaced with the chicken broth, if it is ready beforehand. As I wanted to save time, I decided to use water instead.

Storage Instructions

  • This dish is best enjoyed immediately once cooked.
  • Chicken meat, rice, and soup can be kept in the fridge for a day or two, once cooled to room temperature.
  • Chilli sauce is not recommended to keep unless the chicken broth is omitted.
  • Freezing is not recommended.

Nutrition

Calories: 816kcalCarbohydrates: 91gProtein: 20gFat: 46gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 1mgSodium: 2916mgPotassium: 677mgFiber: 4gSugar: 10gVitamin A: 27IUVitamin C: 23mgCalcium: 83mgIron: 2mg
Keyword chicken, chicken rice, chicken soup, chilli sauce, light soy sauce
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