Malaysian Chicken Rice
This classic Malaysian chicken rice features tender poached chicken served with fragrant rice cooked in chicken broth. A simple ginger-garlic chili sauce accompanies the dish, balancing the rich flavors.
Una recepta original de Forkin
- Temps total
- 1 h 20 min
- Racions
- 4
- Dificultat
- Mitjana
Informació sobre al·lèrgens: pot contenir gluten, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
chicken
- 1,2 uwhole chicken, about 1.2 kg
- 30 gginger, sliced
- 4 gragarlic, smashed
- 1 ctsalt
- 2 lwater
rice
- 2 tassalong-grain rice, rinsed
- 3 gragarlic, minced
- 10 gginger, minced
- 1 cssesame oil
- 4 tassachicken broth
- 0,5 ctsalt
chili sauce
- 2 ured chili, finely chopped
- 2 gragarlic, minced
- 15 gginger, grated
- 2 cslime juice
- 1 ctsugar
- 1 cssoy sauce
garnish
- 0,5 ucucumber, sliced
- 2 cscilantro, chopped
Estris
strainer · ice bath · large pot · knife · cutting board · small bowl · medium pot
Elaboració
Pas a pas
- 1
Prepare the chicken: place the whole chicken in a large pot with the ginger, garlic, and salt. Cover with water.
Uns 5 min
- 2
Bring the water to a boil over high heat, then immediately reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
Uns 30 min
Nota de cuina: Ensure the water is barely simmering to keep the chicken tender.
- 3
Carefully remove the cooked chicken from the pot and plunge it into an ice bath for 10 minutes to stop the cooking process and ensure tender skin.
Uns 10 min
Nota de cuina: This step makes the skin firm and helps retain moisture.
- 4
Once cooled, pat the chicken dry and chop it into serving pieces. Strain the poaching liquid to reserve the chicken broth for the rice.
Uns 5 min
- 5
To make the rice, heat the sesame oil in a medium pot over medium heat. Add the minced garlic and minced ginger, and sauté until fragrant, about 1 minute.
Uns 2 min
- 6
Add the rinsed long-grain rice to the pot and stir to coat with the aromatic oil.
Uns 1 min
- 7
Pour in the chicken broth and add the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and the rice is tender.
Uns 18 min
Nota de cuina: Do not lift the lid during cooking to ensure even steaming.
- 8
While the rice cooks, prepare the chili sauce: combine the chopped red chili, minced garlic, grated ginger, lime juice, sugar, and soy sauce in a small bowl. Mix well.
Uns 5 min
Nota de cuina: Adjust chili to your spice preference.
- 9
Fluff the cooked rice with a fork. Serve the chopped chicken alongside the fragrant rice, garnished with sliced cucumber and chopped cilantro. Offer the chili sauce on the side.
Uns 2 min
Conservació
Store leftover chicken and rice separately in airtight containers in the refrigerator.
Reheat chicken gently in a microwave or on the stovetop; reheat rice in a microwave with a splash of water or steam until warm.
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