Roasted Chicken Rice | Nasi Ayam Panggang

45m
Serves 4
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Directions

  1. 1Blend garlic and ginger to a smooth paste in a dry blender.
  2. 2Simmer 2 liters of water in a pot.
  3. 3Clean 5 pieces of chicken thighs (1.2 kg) and cut excess fats and skins.
  4. 4Add chicken to the pot with 2 stems of spring onions and simmer for 30 minutes.
  5. 5Cool chicken in an ice bath.
  6. 6Place cooled chicken on a baking rack.
  7. 7Mix brown sugar, honey, light soya sauce, oyster sauce, five-spice powder, black pepper powder, 1 tsp of blended paste, and salt in a bowl.
  8. 8Coat the chicken with sauce and air dry for at least 1 hour.
  9. 9Roast chicken at 200°C for 20 minutes on each side.
  10. 10Bring the chicken sauce to a pot and simmer until it thickens slightly.
  11. 11Add chicken skins to a wok and fry until fat starts to render out.
  12. 12Add 2 tsp of paste, pandan leaf, and cook the rice for 2 minutes.
  13. 13Transfer to rice pot, add enough broth to cook the rice and cook.
  14. 14Blend red chillies and bird’s eye chillies to a smooth paste in a dry blender.
  15. 15Mix chicken broth, 2 tsp of paste, blended chillies, white vinegar, salt, sugar and sesame oil in a bowl.
  16. 16Strain remaining chicken broth into a pot.
  17. 17Add some vegetables of choice, sugar, chicken bouillon, and white pepper powder. Cook until vegetables are tender.
  18. 18Fluff up cooked rice.
  19. 19Baste roasted chicken with sauce.

Ingredients

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

Equipment

dry blenderpotbaking rackwokrice cooker

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