Description
Malaysian Malay-Style Chicken Rice (Nasi Ayam) is a comforting, flavor-packed dish featuring baked spiced chicken, turmeric-infused rice, aromatic soup, and two signature sauces. A satisfying meal that’s hearty, fragrant, and deeply nostalgic.
Ingredients
- 8 chicken thighs
- 2 tablespoons oyster sauce
- 2 tablespoons sweet soy sauce
- 2 tablespoons Sriracha
- 2 tablespoons ketchup
- 1 handful cilantro, roughly minced
- 3 cloves garlic, minced
- 3 cups uncooked rice, rinsed
- 4 slices ginger
- 3 cups water
- 1/2 teaspoon turmeric powder
- 4 cardamom pods
- 1 1/2 star anise
- 1 cinnamon stick
- 1 teaspoon salt
- 1 1/2 tablespoons butter
- 2 shallots, sliced
- 3 cloves garlic, sliced
- 1 inch ginger, sliced
- 1 cinnamon stick (soup)
- 2 star anise (soup)
- 4 cardamom pods (soup)
- 1 1/2 teaspoons salt (soup)
- 3 cups chicken broth
- 1 1/2 cups water (soup)
- 4 tablespoons chili garlic sauce
- 3 tablespoons sugar
- 1 tablespoon rice vinegar
- 2 teaspoons light soy sauce
- 1/2 cup soup (for soy drizzle)
- Cucumber, sliced
- Tomato, sliced
Instructions
- Marinate chicken with oyster sauce, sweet soy sauce, Sriracha, ketchup, cilantro, and garlic for at least 30 minutes.
- Preheat oven to 400°F (200°C). Bake chicken covered for 30 minutes, then uncover and bake for another 25 minutes until golden. Brush with pan drippings before serving.
- Rinse rice and cook with water, ginger, turmeric, cardamom, star anise, cinnamon, salt, and butter until fluffy and fragrant.
- In a pot, sauté shallots, garlic, and ginger in oil. Add spices, chicken broth, and water. Bring to a simmer and season with salt.
- Combine chili garlic sauce, sugar, and rice vinegar to make spicy sauce. Stir until sugar dissolves.
- Mix light soy sauce with 1/2 cup of the soup for a soy sauce drizzle.
- To serve, plate rice with baked chicken, sliced cucumber, and tomato. Serve soup on the side. Drizzle soy sauce over rice and use spicy sauce for dipping.
Notes
- Fry the chicken for a crispier texture if preferred.
- Poach chicken for a lighter version and use the broth for soup.
- Use tofu or tempeh for a vegetarian option with vegetable broth.
- Add pandan leaves or lemongrass to rice for more aroma.
- Adjust chili sauce for desired spice level.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking, Simmering
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 10g
- Sodium: 1080mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 135mg
