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.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
chicken
- 1.2 pcswhole chicken, about 1.2 kg
- 30 gginger, sliced
- 4 clovegarlic, smashed
- 1 tspsalt
- 2 lwater
rice
- 2 cuplong-grain rice, rinsed
- 3 clovegarlic, minced
- 10 gginger, minced
- 1 tbspsesame oil
- 4 cupchicken broth
- 0.5 tspsalt
chili sauce
- 2 pcsred chili, finely chopped
- 2 clovegarlic, minced
- 15 gginger, grated
- 2 tbsplime juice
- 1 tspsugar
- 1 tbspsoy sauce
garnish
- 0.5 pcscucumber, sliced
- 2 tbspcilantro, chopped
Equipment
strainer · ice bath · large pot · knife · cutting board · small bowl · medium pot
The method
Step by step
- 1
Prepare the chicken: place the whole chicken in a large pot with the ginger, garlic, and salt. Cover with water.
About 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.
About 30 min
Cook’s note: 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.
About 10 min
Cook’s note: 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.
About 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.
About 2 min
- 6
Add the rinsed long-grain rice to the pot and stir to coat with the aromatic oil.
About 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.
About 18 min
Cook’s note: 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.
About 5 min
Cook’s note: 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.
About 2 min
Keep it good
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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