Nasi Ayam

Ingredients: (serves 4)

1 no x 2kg whole chicken (cleaned and cut into quarters)

2 cloves garlic (chopped)

1-inch young ginger (chopped)

1 tsp chicken seasoning powder

2500ml water

Adequate cooking oil for deep-frying

Marinade for chicken:

1 tbsp light soy sauce

1 tbsp cooking caramel

1 tbsp vegetarian oyster sauce

½-inch young ginger (chopped)

2 cloves garlic (chopped)

Glazing:

1 tsp honey

Chicken rice:

2 cups fragrant rice (rinsed and drained)

2 tbsp chicken fat

½-inch young ginger (chopped)

3 cloves garlic (chopped)

½ tsp salt

4 cardamom

2 star anise

1 cinnamon stick

1 lemongrass (white part only, flattened)

3 pandan leaves (knotted)

2 cups chicken broth

Chilli sauce:

5 red chillies

3 cloves garlic

1-inch young ginger

1 tbsp rice vinegar

1 tsp salt

1 tsp sugar

½ cup chicken broth

Soup:

1 big onion (sliced)

1 rempah sup bunjut

1 tsp salt

Garnishing:

¼ cup fried shallot

1 stalk spring onion (chopped)

1 stalk cilantro (chopped)

Serve with:

Some lettuce leaves

1 tomato (sliced)

½ cucumber (sliced)

Preparation Instructions:

  1. Add 2500ml of water into a pot and bring to a boil.
  2. Add in chicken pieces, chopped garlic, young ginger and chicken seasoning powder. Bring to a boil again. Turn heat to medium and simmer for 15 minutes.
  3. Remove the chicken pieces and leave to cool completely before marinate it with light soy sauce, cooking caramel, vegetarian oyster sauce, chopped young ginger and garlic. Set aside for 30 minutes.
  4. Heat up a wok with 2 tbsp of chicken fat, saute the chopped young ginger, garlic, cardamom, star anise, cinnamon stick, lemongrass and pandan leaves until fragrant.
  5. Add in fragrant rice, stir to combine.
  6. Season with salt and transfer the rice mixture into a steaming plate.
  7. Add in 2 cups of chicken broth and steam at preheated steamer until cooked.
  8. Reserved ½ cup of chicken broth for chilli sauce.
  9. Soup: Add sliced onion and rempah sup bunjut into the chicken broth and bring to a boil. Turn heat to low and continue to simmer for 30 minutes
  10. Prepare the chilli sauce:
  • Add red chilli, young ginger and garlic into a blender and blend until fine.
  • Transfer into a bowl.
  • Add in rice vinegar, salt, sugar and chicken broth.
  • Pour the chilli sauce mixture into a saucepan and bring to a boil.
  • Remove and leave aside to cool completely for later use.
  1. Heat up adequate cooking oil for deep-frying. Deep-fry the marinated chicken pieces until golden brown. Remove, drained and brush with honey.
  2. Pour the remaining marinade for the chicken into a saucepan and bring to a boil. Remove and leave to cool completely. This serves as the soy sauce mixture for the chicken rice.
  3. To serve:
  • Place adequate amount of chicken rice into a rice bowl, compact it and invert onto a serving platter. Top with fried shallot, chopped spring onion and cilantro.
  • Serve with fried chicken, soup, chilli sauce, soy sauce mixture, lettuce, sliced cucumber and tomato.

 

 

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