Chicken Rice (Nasi Ayam)

Chicken Rice (Nasi Ayam) is a beloved Malaysian dish featuring tender poached chicken served with aromatic rice cooked in rich chicken broth. Often paired with aromatic chili sauce, fresh cucumber slices, and a bowl of clear chicken broth, this dish offers a balanced taste experience. The essence of this dish lies in perfectly poached chicken and well-seasoned rice, making it a comforting choice for lunch or dinner. Experience the delightful flavors and nourishing qualities of this traditional meal with every bite.

Ingredients

• 1 whole chicken, about 3-4 lbs
• 2 cups long-grain rice, washed and drained
• 1 inch ginger, smashed
• 2 cloves garlic, crushed
• 1 stalk lemongrass, smashed
• 2 Tbsp soy sauce
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 Tbsp cooking oil

Instructions

1. In a large pot, bring water to a boil. Add the whole chicken, ginger, garlic, lemongrass, and a pinch of salt. Simmer for about 30 min until the chicken is cooked through. Remove the chicken and set aside to cool.
2. In a separate pot, heat cooking oil over medium heat. Add washed rice and stir to coat evenly. Add chicken broth from cooking the chicken, soy sauce, salt, and sugar. Bring to a boil, then reduce heat and simmer until the rice is cooked, about 20 min.
3. While the rice is cooking, chop the chicken into serving pieces.
4. Serve the Chicken Rice with chili sauce, cucumber slices, and a bowl of chicken broth on the side.

Keywords: Comfort Food, Chili Sauce, Ginger, Garlic, Lemongrass, Main Course, Malaysian

Spice Rack: Ginger, Garlic, Lemongrass, Salt, Soy Sauce

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