Nasi Ayam

Nasi Ayam

Ingredients:

1 no x 1.25kg whole chicken (cleaned)

2000ml water

Adequate cooking oil for deep-frying

Marinade A: (blended)

1-inch young ginger

2 shallots (peeled)

2 cloves garlic (peeled)

Marinade B:

1 tbsp vegetarian oyster sauce

1 tbsp light soy sauce

1 tbsp kicap manis

1 tbsp honey

1 tbsp sesame oil

Chicken Rice:

2 cups fragrant rice (rinsed and drained)

2 tbsp chicken fat

1 star anise

2 cardamom

1 cinnamon stick

3 pandan leaves (knotted)

1 bay leaves

½ cup full cream milk

1 ½ cup chicken stock

1 tsp salt

½ tsp sugar

1 tsp chicken seasoning powder

Blended ingredients:

1-inch young ginger

2 shallots (peeled)

2 cloves garlic (peeled)

Chilli Sauce:

4 red chillies

4 cloves garlic (peeled)

1-inch young ginger

1 tsp white vinegar

1 tsp salt

1 tsp sugar

½ cup chicken stock

Chicken soup:

200g salted vegetables (rinsed and cut into bite-sized pieces)

2 tomato (cut into wedges)

1 tsp chicken seasoning powder

Garnishing:

1 stalk Chinese celery (chopped)

1 stalk spring onion (chopped)

¼ cup fried shallots

1 cucumber (sliced)

2 tomatoes (sliced)

Some lettuce leaves

Preparation Instructions:

  1. Marinate the whole chicken with blended young ginger, shallots and garlic and leave aside for 30 minutes.
  2. Bring 2000ml of water to a boil. Add in marinated chicken, lower the heat and continue to simmer until half-cooked. Remove and set aside to cool a bit. Reserve the chicken stock for rice and soup.
  3. In a small bowl, add in vegetarian oyster sauce, light soy sauce, kicap manis, honey and sesame oil. Stir to combine and rub all over the half-cooked chicken and hang to air-dry for at least 1 hour.
  4. Meanwhile, prepare the Chicken Rice:
  • Heat up 2 tbsp of chicken fat, saute the star anise, cardamom, cinnamon stick, pandan leaves, bay leaves and blended young ginger, shallots and garlic until fragrant.
  • Add in 1 ½ cup chicken stock, ½ cup full cream milk, 1 tsp chicken seasoning powder, 1 tsp salt and ½ tsp sugar. Bring to a boil.
  • Transfer the fragrant rice in a steam plate, add in the chicken stock mixture. Stir to combine. Steam at preheated steamer until cooked.
  1. Chilli Sauce: Add red chillies, garlic and young ginger into a blender. Blend until smooth. Pour the blended ingredients in a sauce pan. Add in white vinegar, salt, sugar and chicken stock. Stir to combine and bring to a boil. Remove and set aside.
  2. Bring the remaining chicken stock to a boil. Add in salted vegetables and tomato wedges, turn heat to low and continue to simmer for 1 hour. Season with chicken seasoning powder.
  3. Heat up adequate cooking oil for deep-frying. Deep-fry the marinated whole chicken until cooked. Remove, drained the excessive oil. Leave to cool a bit and chopped into pieces.
  4. Bring the remaining marinade for chicken (kicap sauce) to a boil. Remove and set aside.
  5. To serve: Scoop adequate amount of chicken rice into a bowl and invert on a serving platter, garnish with some fried shallot, chopped spring onion and Chinese celery. Serve with fried chicken, chicken soup, chilli sauce, kicap sauce, lettuce leaves, cucumber and tomato slices.

 

 

 

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