Main CourseDinner

Malaysian Chicken Rice

Name: Malaysian Chicken Rice
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 porties
Cuisine: malaysian
Ingredients: 1,2 st whole chicken about 1.2 kg; 30 g ginger sliced; 4 teentje garlic smashed; 1 tl salt; 2 l water; 2 kopje long-grain rice rinsed; 3 teentje garlic minced; 10 g ginger minced; 1 el sesame oil; 4 kopje chicken broth; 0,5 tl salt; 2 st red chili finely chopped; 2 teentje garlic minced; 15 g ginger grated; 2 el lime juice; 1 tl sugar; 1 el soy sauce; 0,5 st cucumber sliced; 2 el cilantro chopped

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.

Een origineel recept van Forkin

Totale tijd: 1 uur 20 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan gluten, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

chicken

1,2 stwhole chicken, about 1.2 kg
30 gginger, sliced
4 teentjegarlic, smashed
1 tlsalt
2 lwater

rice

2 kopjelong-grain rice, rinsed
3 teentjegarlic, minced
10 gginger, minced
1 elsesame oil
4 kopjechicken broth
0,5 tlsalt

chili sauce

2 stred chili, finely chopped
2 teentjegarlic, minced
15 gginger, grated
2 ellime juice
1 tlsugar
1 elsoy sauce

garnish

0,5 stcucumber, sliced
2 elcilantro, chopped

Keukengerei

strainer · ice bath · large pot · knife · cutting board · small bowl · medium pot

De bereidingswijze

Stap voor stap

1
Prepare the chicken: place the whole chicken in a large pot with the ginger, garlic, and salt. Cover with water.
Ongeveer 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.
Ongeveer 30 min
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 2 min
6
Add the rinsed long-grain rice to the pot and stir to coat with the aromatic oil.
Ongeveer 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.
Ongeveer 18 min
Tip van de kok: 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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 2 min

Goed bewaren

Bewaren

Store leftover chicken and rice separately in airtight containers in the refrigerator.

Opwarmen

Reheat chicken gently in a microwave or on the stovetop; reheat rice in a microwave with a splash of water or steam until warm.