📝 About This Recipe
Nasi Ayam is the soul-satisfying crown jewel of Malaysian hawker culture, blending Chinese Hainanese roots with local Malay aromatics. This dish features succulent, silky-smooth poached chicken paired with rice that has been toasted in chicken fat and infused with ginger, garlic, and pandan leaves. Served with a zingy chili sauce and a comforting bowl of clear broth, it is a masterclass in balancing delicate textures and bold, aromatic flavors.
🥗 Ingredients
The Poached Chicken
- 1.5 kg Whole Chicken (cleaned, room temperature, fat pads reserved)
- 3 inch piece Ginger (smashed)
- 3 stalks Green Onions (tied into a knot)
- 2 tablespoons Kosher Salt (for exfoliating the skin)
- 2 tablespoons Sesame Oil (for brushing)
The Fragrant Rice
- 3 cups Jasmine Rice (washed and drained well)
- 2 tablespoons Chicken Fat (rendered from chicken trimmings)
- 4 cloves Garlic (minced)
- 1 inch piece Ginger (finely grated)
- 2 pieces Pandan Leaves (tied into a knot)
- 4.5 cups Chicken Broth (taken from the poaching liquid)
Chili Sauce and Garnish
- 4-5 pieces Red Chilies (seeds removed for less heat)
- 1 inch Ginger (peeled)
- 2 tablespoons Calamansi Lime Juice (or substitute with lime)
- 1 piece Cucumber (sliced into rounds)
- 1 handful Cilantro (for garnish)
👨🍳 Instructions
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1
Prepare the chicken by rubbing the skin vigorously with kosher salt to remove impurities and create a smooth texture. Rinse thoroughly under cold water.
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2
Stuff the chicken cavity with the smashed ginger and knotted green onions. Secure the skin with a toothpick if necessary.
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3
In a large pot, submerge the chicken in water. Bring to a boil, then immediately turn the heat to the lowest setting. Cover and poach for 35-40 minutes.
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4
While poaching, render the reserved chicken fat in a wok or pan over medium heat until liquid oil forms. Discard the solids.
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5
Sauté the minced garlic and grated ginger in the chicken fat until fragrant, then add the drained jasmine rice. Toast the rice for 2-3 minutes until the grains are coated and translucent.
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6
Transfer the rice to a rice cooker. Once the chicken is done, ladle the required amount of poaching liquid into the rice cooker. Add pandan leaves and cook.
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7
Check the chicken for doneness (internal temp 165°F/74°C). Immediately remove the chicken and plunge it into an ice-cold water bath for 5 minutes. This stops the cooking and gives the skin a bouncy, jelly-like texture.
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8
Remove the chicken from the ice bath, pat dry, and brush the entire surface with sesame oil and a touch of light soy sauce.
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9
For the chili sauce: Blend the red chilies, ginger, garlic, lime juice, and a splash of the chicken broth until smooth. Season with salt and sugar to taste.
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10
Prepare the soup: Take the remaining poaching liquid, season with salt and white pepper, and bring back to a simmer. Garnish with chopped scallions.
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11
Carve the chicken into bite-sized pieces, discarding the large bones but keeping the skin intact.
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12
Fluff the rice with a fork, discarding the pandan leaves. Serve the rice on a plate with chicken pieces on top or to the side.
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13
Garnish with fresh cucumber slices and cilantro. Serve with the chili sauce and a bowl of hot broth on the side.
💡 Chef's Tips
Don't skip the ice bath; it is the secret to the signature texture of the chicken skin. Use older jasmine rice if possible, as it absorbs the broth better without becoming mushy. Rendering your own chicken fat is essential for that authentic, rich hawker-style aroma. Always wash your rice until the water runs clear to ensure fluffy, non-sticky grains. If you prefer roasted chicken, you can air-fry or roast the poached chicken for 5 mins at high heat to crisp the skin.
🍽️ Serving Suggestions
Pair with a side of 'Kailan' (Chinese broccoli) sautéed in oyster sauce. Serve with a glass of iced 'Teh O Limau' (Malaysian lime tea) to cut through the richness. Include a small dish of dark soy sauce mixed with a drop of sesame oil for dipping. Add a few slices of fresh tomato and sprigs of coriander for a traditional presentation.