# Roasted Chicken Rice | Nasi Ayam Panggang

This recipe shows how to prepare roasted chicken rice, a delicious dish with flavorful chicken and fluffy rice.

- Servings: 4 servings
- Total time: 45 min
- Cuisine: Indonesian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- dry blender
- pot
- baking rack
- wok
- rice cooker

## Source

- Original video: https://youtu.be/6YYN77u8BgI?si=OemptFT6aqg78z5B
- Recipe page: https://www.cliprecipe.com/recipe/f6f28c48-f975-4331-8844-03d18ca107c1
- Extracted: 2025-03-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt