Nasi Ayam Panggang

45 mins
Serves 4
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Directions

  1. 1Blend garlic and ginger into a smooth paste.
  2. 2Blend garlic and ginger into a smooth paste.
  3. 3Blend garlic and ginger into a smooth paste.
  4. 4Simmer 2 liters of water.
  5. 5Simmer 2 liters of water.
  6. 6Simmer 2 liters of water.
  7. 7Clean 5 pieces of chicken thighs (1.2 kg).
  8. 8Clean 5 pieces of chicken thighs (1.2 kg).
  9. 9Clean 5 pieces of chicken thighs (1.2 kg).
  10. 10Cut excess fats and skins from chicken pieces.
  11. 11Cut excess fats and skins from chicken pieces.
  12. 12Cut excess fats and skins from chicken pieces.
  13. 13Add chicken to the pot of simmering water.
  14. 14Add chicken to the pot of simmering water.
  15. 15Add chicken to the pot of simmering water.
  16. 16Add spring onion, paste, and salt to the pot.
  17. 17Add spring onion, paste, and salt to the pot.
  18. 18Add spring onion, paste, and salt to the pot.
  19. 19Simmer for 30 minutes.
  20. 20Simmer for 30 minutes.
  21. 21Simmer for 30 minutes.
  22. 22Cool chicken in an ice bath.
  23. 23Cool chicken in an ice bath.
  24. 24Cool chicken in an ice bath.
  25. 25Place cooled chicken on baking rack.
  26. 26Place cooled chicken on baking rack.
  27. 27Place cooled chicken on baking rack.
  28. 28Mix brown sugar, honey, light soya sauce, oyster sauce, five-spice powder, black pepper powder, blended paste, salt, and sesame seed oil.
  29. 29Mix brown sugar, honey, light soya sauce, oyster sauce, five-spice powder, black pepper powder, blended paste, salt, and sesame seed oil.
  30. 30Mix brown sugar, honey, light soya sauce, oyster sauce, five-spice powder, black pepper powder, blended paste, salt, and sesame seed oil.
  31. 31Coat chicken with sauce, skin-side up.
  32. 32Coat chicken with sauce, skin-side up.
  33. 33Coat chicken with sauce, skin-side up.
  34. 34Air dry chicken for at least 1 hour.
  35. 35Air dry chicken for at least 1 hour.
  36. 36Air dry chicken for at least 1 hour.
  37. 37Roast chicken at 200°C for 20 minutes on each side.
  38. 38Roast chicken at 200°C for 20 minutes on each side.
  39. 39Roast chicken at 200°C for 20 minutes on each side.
  40. 40Bring chicken sauce to pot and simmer until it thickens slightly.
  41. 41Bring chicken sauce to pot and simmer until it thickens slightly.
  42. 42Bring chicken sauce to pot and simmer until it thickens slightly.
  43. 43Add chicken skins and sesame seed oil to a wok. Fry until fat starts to render out.
  44. 44Add chicken skins and sesame seed oil to a wok. Fry until fat starts to render out.
  45. 45Add chicken skins and sesame seed oil to a wok. Fry until fat starts to render out.
  46. 46Add paste and pandan leaf, stir.
  47. 47Add paste and pandan leaf, stir.
  48. 48Add paste and pandan leaf, stir.
  49. 49Add rice, salt, and sugar. Cook for 2 minutes.
  50. 50Add rice, salt, and sugar. Cook for 2 minutes.
  51. 51Add rice, salt, and sugar. Cook for 2 minutes.
  52. 52Transfer to rice pot.
  53. 53Transfer to rice pot.
  54. 54Transfer to rice pot.
  55. 55Add enough broth to cook rice.
  56. 56Add enough broth to cook rice.
  57. 57Add enough broth to cook rice.
  58. 58Blend red chillies and bird's eye chillies into a smooth paste.
  59. 59Blend red chillies and bird's eye chillies into a smooth paste.
  60. 60Blend red chillies and bird's eye chillies into a smooth paste.
  61. 61Mix chicken broth, paste, and blended chillies.
  62. 62Mix chicken broth, paste, and blended chillies.
  63. 63Mix chicken broth, paste, and blended chillies.
  64. 64Add white vinegar, salt, and sugar. Mix well.
  65. 65Add white vinegar, salt, and sugar. Mix well.
  66. 66Add white vinegar, salt, and sugar. Mix well.
  67. 67Add a few drops of sesame oil.
  68. 68Add a few drops of sesame oil.
  69. 69Add a few drops of sesame oil.
  70. 70Strain remaining chicken broth into a pot.
  71. 71Strain remaining chicken broth into a pot.
  72. 72Strain remaining chicken broth into a pot.
  73. 73Add vegetables of choice, sugar, chicken bouillon and white pepper powder.
  74. 74Add vegetables of choice, sugar, chicken bouillon and white pepper powder.
  75. 75Add vegetables of choice, sugar, chicken bouillon and white pepper powder.
  76. 76Cook until vegetables are tender.
  77. 77Cook until vegetables are tender.
  78. 78Cook until vegetables are tender.
  79. 79Fluff up cooked rice.
  80. 80Fluff up cooked rice.
  81. 81Fluff up cooked rice.
  82. 82Baste roasted chicken with sauce.
  83. 83Baste roasted chicken with sauce.
  84. 84Baste roasted chicken with sauce.

Ingredients

  • 60 gram garlic
  • 60 gram garlic
  • 60 gram garlic
  • 90 gram ginger
  • 90 gram ginger
  • 90 gram ginger
  • 2 liter water
  • 2 liter water
  • 2 liter water
  • 5 pieces chicken thighs
  • 5 pieces chicken thighs
  • 5 pieces chicken thighs
  • 1.2 kg chicken thighs
  • 1.2 kg chicken thighs
  • 1.2 kg chicken thighs
  • 2 stems spring onion
  • 2 stems spring onion
  • 2 stems spring onion
  • 1 tbsp paste
  • 1 tbsp paste
  • 1 tbsp paste
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 4 tbsp brown sugar
  • 4 tbsp brown sugar
  • 4 tbsp brown sugar
  • 4 tbsp honey
  • 4 tbsp honey
  • 4 tbsp honey
  • 0.5 cup light soya sauce
  • 0.5 cup light soya sauce
  • 0.5 cup light soya sauce
  • 0.25 cup oyster sauce
  • 0.25 cup oyster sauce
  • 0.25 cup oyster sauce
  • 1 tsp five-spice powder
  • 1 tsp five-spice powder
  • 1 tsp five-spice powder
  • 1 tsp black pepper powder
  • 1 tsp black pepper powder
  • 1 tsp black pepper powder
  • 1 tsp blended paste
  • 1 tsp blended paste
  • 1 tsp blended paste
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tbsp sesame seed oil
  • 1 tbsp sesame seed oil
  • 1 tbsp sesame seed oil
  • 1 chicken skins
  • 1 chicken skins
  • 1 chicken skins
  • 1 tbsp sesame seed oil
  • 1 tbsp sesame seed oil
  • 1 tbsp sesame seed oil
  • 2 tsp paste
  • 2 tsp paste
  • 2 tsp paste
  • 1 pandan leaf
  • 1 pandan leaf
  • 1 pandan leaf
  • 4 cups rice
  • 4 cups rice
  • 4 cups rice
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 stem spring onion
  • 1 stem spring onion
  • 1 stem spring onion
  • 1 remaining paste
  • 1 remaining paste
  • 1 remaining paste
  • 0.25 cup peanut oil
  • 0.25 cup peanut oil
  • 0.25 cup peanut oil
  • 1 minced spring onions
  • 1 minced spring onions
  • 1 minced spring onions
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 remaining chicken broth
  • 1 remaining chicken broth
  • 1 remaining chicken broth
  • 1 vegetables
  • 1 vegetables
  • 1 vegetables
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.25 cube chicken bouillon
  • 0.25 cube chicken bouillon
  • 0.25 cube chicken bouillon
  • 1 white pepper powder
  • 1 white pepper powder
  • 1 white pepper powder
  • 6 red chillies
  • 6 red chillies
  • 6 red chillies
  • 6 bird's eye chillies
  • 6 bird's eye chillies
  • 6 bird's eye chillies
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 2 tsp paste
  • 2 tsp paste
  • 2 tsp paste
  • 1 blended chillies
  • 1 blended chillies
  • 1 blended chillies
  • 1 tbsp white vinegar
  • 1 tbsp white vinegar
  • 1 tbsp white vinegar
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 2 tsp sugar
  • 2 tsp sugar
  • 2 tsp sugar
  • 1 sesame oil
  • 1 sesame oil
  • 1 sesame oil

Equipment

blenderknifebaking rackovenwokrice cooker
Nasi Ayam Panggang | Clip Recipe