Malay Fried Chicken Rice (Nasi Ayam Goreng Kampung)

Malay Fried Chicken Rice (Nasi Ayam Goreng Kampung)

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. 

Malay Fried Chicken Rice (Nasi Ayam Goreng Kampung)

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)

Malay Fried Chicken Rice (Nasi Ayam Goreng Kampung)

Malay Fried Chicken Rice (Nasi Ayam Goreng Kampung)

  • Author: The Cooking Jar
  • Yield: 2 1x


  • 1 lb. chicken drumsticks / breasts with skin on
  • Sliced tomato (optional)
  • Sliced cucumber (optional)


  • 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


Fried chicken

  1. Marinate the chicken for at least 30 minutes, preferably overnight
  2. Deep-fry the chicken until the chicken is cooked through and skin is crisp and brown
  3. Set aside

Chicken rice

  1. Rinse the rice in water until the water runs clear. Drain and set aside
  2. Over medium high heat, saute chicken rice aromatics in butter: garlic, ginger, lemongrass, star anise, cardamom and cinnamon stick until fragrant
  3. Add rice and stir to coat, cooking for a minute
  4. Transfer to a rice cooker, pour in chicken stock and season with salt if needed
  5. Dish and serve with fried chicken drizzled in chili sauce and a side of chicken soup. Garnish with sliced tomatoes and cucumber

Chicken soup

  1. Over medium high heat, add shallots, star anise, cinnamon, cloves and bay leaf to the chicken stock and bring to a boil
  2. Season with salt if needed. Remove aromatics, dish and top with fried shallots and cilantro

Chili sauce

  1. Blend all the ingredients into a smooth paste



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1 Comment

  • Reply
    Navaneetham Krishnan
    August 27, 2013 at 8:39 PM

    So good, the whole meal with the lovely fried chicken and of course I can’t say no to rice and Malay style of food.

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