Malaysian Chicken Rice
Ingredients
- chicken thigh part
- chicken stock
- ginger
- 5 cloves garlic
Marinade
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1/2 cup sweet soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon black pepper
- salt
- sesame oil
Rice
- 2 cups basmati rice
- beef fat or ghee
- butter
- pandan leaves
- lemongrass
- ginger
- 4 sekawan (spices)
- chicken stock
- salt
Sauce
- 4 red chilies
- 1 clove garlic
- chicken stock
- sugar
- salt
- vinegar
- chili sauce
- corn starch
Soy sauce
- leftover marinade mixture
- chicken stock
- salt
Soup
- leftover chicken stock
- salt
- chicken bouillon cube
Preparation
Wash the chicken thoroughly and boil it with pounded ginger and garlic in plenty of water, ensuring there is enough stock for later use in rice, soup, sauce, and soy sauce mixture.
Once boiling, remove the chicken and drain it.
Mix all marinade ingredients and marinate the chicken for 30 minutes.
Bake the chicken at 180 degrees Celsius for 30 minutes, brushing with butter and sesame oil before baking.
For the rice, heat beef fat or ghee and butter in a rice cooker.
Sauté pandan leaves, lemongrass, ginger, and 4 sekawan until fragrant.
Add basmati rice and stir well, then pour in 3 to 3.5 cups of chicken stock and salt, stir, and cook in the rice cooker until done, then fluff the rice to ensure even cooking.
For the sauce, blend 4 red chilies with one clove of garlic using some chicken stock, then cook on low heat and add sugar, salt, vinegar, and chili sauce to taste, thicken with a cornstarch slurry if desired.
For the soy sauce, cook the leftover marinade with some chicken stock, add salt if not salty enough, and bring to a boil then remove from heat.
For the soup, heat the leftover chicken stock, add salt and chicken bouillon cube, and cook until boiling.
Tips
After baking, brush the chicken again with butter and sesame oil for a more attractive appearance.
