Roasted Chicken Rice | Nasi Ayam Panggang

45 mins
Serves 4
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Directions

  1. 1Blend garlic and ginger to a smooth paste in a dry blender.
  2. 2Blend garlic and ginger to a smooth paste in a dry blender.
  3. 3Blend garlic and ginger to a smooth paste in a dry blender.
  4. 4Simmer 2 liters of water in a pot.
  5. 5Simmer 2 liters of water in a pot.
  6. 6Simmer 2 liters of water in a pot.
  7. 7Clean 5 pieces of chicken thighs (1.2 kg) and cut excess fats and skins.
  8. 8Clean 5 pieces of chicken thighs (1.2 kg) and cut excess fats and skins.
  9. 9Clean 5 pieces of chicken thighs (1.2 kg) and cut excess fats and skins.
  10. 10Add chicken to the pot with 2 stems of spring onions and simmer for 30 minutes.
  11. 11Add chicken to the pot with 2 stems of spring onions and simmer for 30 minutes.
  12. 12Add chicken to the pot with 2 stems of spring onions and simmer for 30 minutes.
  13. 13Cool chicken in an ice bath.
  14. 14Cool chicken in an ice bath.
  15. 15Cool chicken in an ice bath.
  16. 16Place cooled chicken on a baking rack.
  17. 17Place cooled chicken on a baking rack.
  18. 18Place cooled chicken on a baking rack.
  19. 19Mix brown sugar, honey, light soya sauce, oyster sauce, five-spice powder, black pepper powder, 1 tsp of blended paste, and salt in a bowl.
  20. 20Mix brown sugar, honey, light soya sauce, oyster sauce, five-spice powder, black pepper powder, 1 tsp of blended paste, and salt in a bowl.
  21. 21Mix brown sugar, honey, light soya sauce, oyster sauce, five-spice powder, black pepper powder, 1 tsp of blended paste, and salt in a bowl.
  22. 22Coat the chicken with sauce and air dry for at least 1 hour.
  23. 23Coat the chicken with sauce and air dry for at least 1 hour.
  24. 24Coat the chicken with sauce and air dry for at least 1 hour.
  25. 25Roast chicken at 200°C for 20 minutes on each side.
  26. 26Roast chicken at 200°C for 20 minutes on each side.
  27. 27Roast chicken at 200°C for 20 minutes on each side.
  28. 28Bring the chicken sauce to a pot and simmer until it thickens slightly.
  29. 29Bring the chicken sauce to a pot and simmer until it thickens slightly.
  30. 30Bring the chicken sauce to a pot and simmer until it thickens slightly.
  31. 31Add chicken skins to a wok and fry until fat starts to render out.
  32. 32Add chicken skins to a wok and fry until fat starts to render out.
  33. 33Add chicken skins to a wok and fry until fat starts to render out.
  34. 34Add 2 tsp of paste, pandan leaf, and cook the rice for 2 minutes.
  35. 35Add 2 tsp of paste, pandan leaf, and cook the rice for 2 minutes.
  36. 36Add 2 tsp of paste, pandan leaf, and cook the rice for 2 minutes.
  37. 37Transfer to rice pot, add enough broth to cook the rice and cook.
  38. 38Transfer to rice pot, add enough broth to cook the rice and cook.
  39. 39Transfer to rice pot, add enough broth to cook the rice and cook.
  40. 40Blend red chillies and bird’s eye chillies to a smooth paste in a dry blender.
  41. 41Blend red chillies and bird’s eye chillies to a smooth paste in a dry blender.
  42. 42Blend red chillies and bird’s eye chillies to a smooth paste in a dry blender.
  43. 43Mix chicken broth, 2 tsp of paste, blended chillies, white vinegar, salt, sugar and sesame oil in a bowl.
  44. 44Mix chicken broth, 2 tsp of paste, blended chillies, white vinegar, salt, sugar and sesame oil in a bowl.
  45. 45Mix chicken broth, 2 tsp of paste, blended chillies, white vinegar, salt, sugar and sesame oil in a bowl.
  46. 46Strain remaining chicken broth into a pot.
  47. 47Strain remaining chicken broth into a pot.
  48. 48Strain remaining chicken broth into a pot.
  49. 49Add some vegetables of choice, sugar, chicken bouillon, and white pepper powder. Cook until vegetables are tender.
  50. 50Add some vegetables of choice, sugar, chicken bouillon, and white pepper powder. Cook until vegetables are tender.
  51. 51Add some vegetables of choice, sugar, chicken bouillon, and white pepper powder. Cook until vegetables are tender.
  52. 52Fluff up cooked rice.
  53. 53Fluff up cooked rice.
  54. 54Fluff up cooked rice.
  55. 55Baste roasted chicken with sauce.
  56. 56Baste roasted chicken with sauce.
  57. 57Baste roasted chicken with sauce.

Ingredients

  • 60 gram garlic
  • 60 gram garlic
  • 60 gram garlic
  • 90 gram ginger
  • 90 gram ginger
  • 90 gram ginger
  • 2 litre water
  • 2 litre water
  • 2 litre water
  • 5 pieces chicken thighs
  • 5 pieces chicken thighs
  • 5 pieces 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 tbsp sesame seed oil
  • 1 tbsp sesame seed oil
  • 1 tbsp sesame seed oil
  • 1 chicken skins
  • 1 chicken skins
  • 1 chicken skins
  • 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
  • 0.25 cup peanut oil
  • 0.25 cup peanut oil
  • 0.25 cup peanut oil
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 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
  • 1 vegetables of choice
  • 1 vegetables of choice
  • 1 vegetables of choice
  • 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

Equipment

dry blenderpotbaking rackwokrice cooker