This is something you should definitely try at least once. Flavorful fried chicken is accompanied with a savory sweet chili sauce and served with white rice steamed in chicken stock and aromatics, with a side of chicken soup to wash it all down. Every single aspect of this meal is a treat to the senses.
It is time consuming but you will notice more or less the same ingredients used for the marinade, rice, soup and sauce, so if you have it all prepped and ready to go it’s a lot less work than it looks. Don’t be intimidated by the sheer quantity of ingredients!
Malay Fried Chicken Rice (Nasi Ayam Goreng Kampung)
- Yield: 2 1x
Ingredients
Scale
- 1 lb. chicken drumsticks / breasts with skin on
- Sliced tomato (optional)
- Sliced cucumber (optional)
Marinade
- 1 1/2 teaspoons garlic, minced
- 1/2 teaspoon ginger, minced
- 1 tablespoon thick soy sauce
- 1 tablespoon thin soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Chicken rice
- 1 1/2 cups long grain rice
- 1 tablespoon butter
- 1 1/2 teaspoons garlic, minced
- 1/2 teaspoon ginger, minced
- 1/2 teaspoon lemongrass, minced
- 1 star anise
- 2 green cardamoms
- 1/2 cinnamon stick
- 2 1/2 cups chicken stock
- Salt to taste
Chicken soup
- 2 cups chicken stock
- 1 shallot, sliced
- 1/2 star anise
- 1/4 cinnamon stick
- 2 cloves
- 1 bay leaf
- 1/2 teaspoon fried shallots
- 1 tablespoon cilantro
- Salt to taste
Chili sauce
- 3 tablespoons chili paste / Sriracha sauce
- 2 tablespoons chicken stock
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon ginger, minced
- 1/2 teaspoon white vinegar
- 2 teaspoons sugar
- 1/4 teaspoon salt
Instructions
Fried chicken
- Marinate the chicken for at least 30 minutes, preferably overnight
- Deep-fry the chicken until the chicken is cooked through and skin is crisp and brown
- Set aside
Chicken rice
- Rinse the rice in water until the water runs clear. Drain and set aside
- Over medium high heat, saute chicken rice aromatics in butter: garlic, ginger, lemongrass, star anise, cardamom and cinnamon stick until fragrant
- Add rice and stir to coat, cooking for a minute
- Transfer to a rice cooker, pour in chicken stock and season with salt if needed
- Dish and serve with fried chicken drizzled in chili sauce and a side of chicken soup. Garnish with sliced tomatoes and cucumber
Chicken soup
- Over medium high heat, add shallots, star anise, cinnamon, cloves and bay leaf to the chicken stock and bring to a boil
- Season with salt if needed. Remove aromatics, dish and top with fried shallots and cilantro
Chili sauce
- Blend all the ingredients into a smooth paste
Comments & Reviews
I have not yet made this recipe but I am very excited to try it. Can you tell me if I am supposed to grind the cardamoms and star anise before adding to the recipe or do I put them in whole?
Hi Anne, put the spices in whole. Once you’re ready to eat, just pick them out and set them aside on the side of your plate like you would a bay leaf!
It is not my first time cooking Chicken Rice, but my first time using your recipe for the rice and I love the aromatic effect from the spices. Cooked it for iftar last evening. Thank you for sharing this. It’s going to be my go to recipe for chicken rice.
You’re very welcome! It’s a labor of love to make this but well worth the effort. Thanks for trying it out and your feedback!
The taste is really good and the smell of it. Can i use vegetable oil or chicken oil instead of butter for the rice?
Vegetable oil will work as well. Good luck, Rose!
Thank you i tired with the vegetable oil and it works well. One thing I’m having trouble is lemon grass,parts of lemon grass is hard to eat so i have to chew and spit it out how do i make lemongrass parts to blend in? I used grinder for lemon grass.
I find it easier to just throw in the whole lemongrass stalk when cooking it that way. I have access to a lemongrass paste in a tube so that’s easier for me but failing that, the whole stalk used to infuse the rice works just as well. Then throw it out once you’re done cooking.