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Nasi Ayam – Rice with Honey Soy Chicken
In Malaysia you find nasi ayam on almost every street corner, as a takeaway lunch. You cook the rice in chicken broth with garlic, ginger and pandan leaf until it smells wonderful and shines. The chicken often comes as ayam panggang, roasted in the oven with a honey soy glaze. With it you get a hot chili ginger sauce with lime, cucumber slices and a bowl of clear chicken broth.
Nasi Ayam – Rice with Honey Soy Chicken
Laura Chen
4
45 minutes
45 minutes
760
Malaysian
Main course
Nasi Ayam is Malaysia's version of chicken rice: rice cooked in chicken broth with garlic, ginger and pandan, served with oven-glazed chicken thighs. For Chinese Hainanese chicken rice you poach the chicken. In Malaysia it often arrives roasted with a honey soy glaze, with chili sauce, cucumber and a bowl of broth.
Ingredients
For the chicken:
- 4 bone-in, skin-on chicken thighs (about 1 kg)
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp honey
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp five-spice powder
For the rice:
- 300 g jasmine rice
- 1 tbsp vegetable oil
- 3 garlic cloves, chopped
- 3 cm ginger, chopped
- 2 pandan leaves (screwpine leaves), tied in a knot
- 450 ml chicken broth
- 1/2 tsp salt
For the chili sauce:
- 4 red chilies
- 2 garlic cloves
- 2 cm ginger
- 2 tbsp lime juice
- 1 tsp sugar
- 3 tbsp chicken broth
- 1/2 tsp salt
To serve:
- 1 cucumber, sliced
- 600 ml chicken broth
- 2 scallions, sliced into rings
Instructions
- Stir together the soy sauces, honey, oyster sauce, sesame oil and five-spice powder. Turn the thighs in it and marinate in the fridge for 30 minutes.
- Preheat the oven to 200°C (400°F) conventional. Place the thighs skin side up on a rack over a baking sheet and bake for 20 minutes.
- Brush the skin with the remaining marinade and bake the thighs for another 20 minutes, until the skin is dark and glossy and no pink juice runs from the bone.
- Wash the rice until the water stays clear and let it drain.
- Heat the oil in a pot, fry the garlic and ginger for 1 minute and toast the rice with them for 2 minutes, until the grains shine.
- Pour in 450 ml of broth, add the pandan and salt and bring to a boil. Cook the rice covered over the lowest heat for 15 minutes and let it rest for 10 minutes.
- Blend the chilies, garlic, ginger, lime juice, sugar, 3 tbsp of broth and salt into a smooth sauce.
- Heat the remaining 600 ml of broth and sprinkle in the scallions.
- Let the chicken rest for 5 minutes and cut it into pieces. Arrange the rice, chicken and cucumber on plates, drizzle with the pan juices and serve with the chili sauce and broth.
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