Chicken Rice Malay Style / Nasi Ayam Yang Lazat

Would you believe me if I told you that I cooked all these just because i wanted to drink the soup? Haha, yes, I have a weak spot for malay soup! But that was all before I tasted all these!

Now, I've fallen in love with the whole set ~ the succulent chicken, the fragrant rice, the savoury sweet gravy, the spicy sweet chilli sauce and the aromatic soup! Oh so yumm!

I love my soup with loads of cilantro and fried shallots! Normally, when I order this outside, they don't put alot of these 2 ingredients. And I always have to ask them for more. So, cooking this at home is so much satisfying, I get to put as much as I wanted!

(Recipe adapted from Azie Kitchen)

Prep Time  : 30 mins (+1 hour 30 mins marinade & drying)
Cook Time : 1 hour 30 mins
Total Time : 2 hours (+1 hour 30 mins marinade & drying)
Makes       : 1/2 chicken

1/2 chicken (approx. 800g)
1 inch ginger
3 shallots
2 cloves garlic

(Marinade for Chicken) - combined in small bowl
1 Tbsp oyster sauce
1 Tbsp soy sauce
1/2 Tbsp sweet soy sauce/ kicap manis
1/2 Tbsp sesame oil
1/4 tsp white pepper powder

1 Tbsp honey (for glazing)

Chicken Rice
2 cups rice, washed & drained
2 Tbsp margarine
5 shallots
3 cloves garlic
2 inch ginger
2 pcs pandan leaves
1 pc lemongrass, cut into 5-6 cm length & bruised
1 pc bay leave
1 pc star anise
2 pcs cardamon
1 pc cinnamon stick
1 tsp salt
2 cups chicken stock
2 cups water
1/2 chicken cube

Chilli Sauce
5 pcs red chillies, deseeded
1-2 pcs bird's eyes chillies, desseeded
5 cloves garlic
2 inch ginger
2 tomatoes, deseeded
1/4 cup chicken stock
1 tsp white vinegar
1 Tbsp ketchup
Sugar to taste
Salt to taste

1/4 cup sweet soy sauce/ kicap manis
Chicken marinade liquid
1 Tbsp soy sauce (optional)

1 pouch sup bunjut
1 chicken cube
1 stalk cilantro/ chinese celery/ daun sup
1 Tbsp fried shallots
800ml water
Chicken stock
Salt to taste
Handful chopped cilantro
Handful fried shallots

1. Clean chicken thoroughly, exfoliating the skin with coarse salt to remove all impurities (slimes & small feathers). This is an essential step to ensure that your chicken is clean and does not has any unwanted odour.

2. With a mortar and pestle, crush ginger, shallots and garlic into a rough paste. Rub the paste onto chicken and leave it for at least 30 minutes. Bring a pot of water to boil and poach the chicken till is it half cooked. Remove chicken from water, marinade with the marinade seasoning for 1-2 hours, or overnight. (*) See notes below

3. Place chicken on a rack or hang it to dry, for at least an hour before deep frying it. (If marinade overnight, make sure the chicken is not cold. If it's cold, let it rest on tabletop for another 30 minutes or more.) (**) See notes below

4. Immediately after deep frying the chicken, glaze chicken with honey. Leave aside until it is cool to touch, then cut into desired sizes.

Chicken Rice
5. Add rice and chicken stock into rice cooker.

6. Blend garlic, shallots and ginger into a rough paste.

7. Heat 2 tablespoon of margarine on a wok or saucepan, sauté the blended paste and lemongrass until fragrant. Follow with pandan leave, bay leave, star anise, cardamon and cinnamon stick, continue to sauté until you can smell the aromatic spices. Add water, salt and chicken cube. Let it comes to a boil or until chicken cube dissolve. Off the heat. Pour everything into the rice cooker. Cook rice as usual.

Chilli Sauce
8. Add chillies, garlic, ginger, tomatoes and chicken stock into a blender and blend to desired texture. Cook the blended chillies mixture in a wok until it becomes viscous. Season accordingly.

9. Add the reserved liquid from chicken marinade and sweet soy sauce into a saucepan. Bring to a boil and season accordingly.

10. Add water, chicken cube, sup bunjut pouch and cilantro to the remaining chicken stock and bring to a boil. Lower the fire and let it simmer for 30 mins. Add chopped cilantro and fried shallots. Serve hot!

(*) Keep the chicken stock for the soup, rice and chili sauce.
(**) Reserve the liquid from chicken marinade for the gravy.

● When cooking the rice, use the rice cup measurement for both rice and liquid.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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