Skip to content Skip to sidebar Skip to footer
Home / chicken / malaysian / recipe / rice / roasted

Malaysian Roasted Chicken Rice Recipe

Post a Comment
Table of Contents [Show]

Malaysian Roasted Spiced Chicken (Ayam Percik) Spicy recipes, Chicken spices, Yummy chicken
Malaysian Roasted Spiced Chicken (Ayam Percik) Spicy recipes, Chicken spices, Yummy chicken from www.pinterest.com

Description

Malaysian roasted chicken rice is a popular dish that originated from Hainan, China. It is a simple but flavorful meal that consists of roasted chicken served with fragrant rice cooked in chicken broth and a side of chili sauce and soy sauce. This dish is a staple in Malaysian cuisine and is a must-try for anyone who loves chicken and rice dishes.

Prep Time

The prep time for this dish takes around 30 minutes.

Cook Time

The cook time for this dish takes around 45 minutes.

Ingredients

For the roasted chicken:
  • 1 whole chicken
  • 2 tablespoons of soy sauce
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of sesame oil
  • 1 tablespoon of honey
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of five spice powder
For the rice:
  • 2 cups of jasmine rice
  • 3 cups of chicken broth
  • 2 cloves of garlic, minced
  • 1 tablespoon of ginger, minced
  • 1 tablespoon of sesame oil
  • 1 teaspoon of salt
For the chili sauce:
  • 5 red chilies, chopped
  • 3 cloves of garlic, chopped
  • 2 tablespoons of vinegar
  • 1 tablespoon of sugar
  • 1 teaspoon of salt

Equipment

  • Baking tray
  • Pot
  • Pan
  • Blender

Method

Step 1: Roasting the chicken

  1. Preheat the oven to 200°C/400°F.
  2. Clean the chicken and pat dry with a paper towel.
  3. Combine soy sauce, oyster sauce, sesame oil, honey, salt, black pepper, and five spice powder in a bowl and mix well.
  4. Rub the mixture all over the chicken, including the cavity.
  5. Place the chicken on a baking tray and roast for 45 minutes, or until the skin is crispy and browned.

Step 2: Cooking the rice

  1. Rinse the rice until the water runs clear.
  2. Heat sesame oil in a pot over medium heat.
  3. Add garlic and ginger and sauté until fragrant.
  4. Add the rice and salt and stir well.
  5. Pour in the chicken broth and bring to a boil.
  6. Reduce the heat to low, cover the pot, and let simmer for 20-25 minutes, or until the rice is cooked.
  7. Fluff the rice with a fork and set aside.

Step 3: Making the chili sauce

  1. Blend the red chilies, garlic, vinegar, sugar, and salt in a blender until smooth.
  2. Transfer the sauce to a small bowl and set aside.

Step 4: Serving the dish

  1. Carve the roasted chicken into bite-sized pieces.
  2. Serve the chicken on a plate with a side of rice and chili sauce.

Notes

  • This recipe serves 4 people.
  • You can use leftover chicken broth from making the rice to make a soup.
  • You can add sliced cucumbers or tomatoes as a side dish.

Nutrition Info

  • Calories: 491
  • Carbohydrates: 43g
  • Protein: 36g
  • Fat: 19g
  • Saturated Fat: 5g
  • Cholesterol: 108mg
  • Sodium: 1657mg
  • Potassium: 548mg
  • Fiber: 1g
  • Sugar: 5g
  • Vitamin A: 845IU
  • Vitamin C: 49mg
  • Calcium: 47mg
  • Iron: 2mg

Recipe Tips

  • Make sure to rub the chicken with the spice mixture to get maximum flavor.
  • Use good quality jasmine rice for the best results.
  • If you don't have a blender, you can chop the chili and garlic finely and mix with the other ingredients.
  • You can marinate the chicken overnight for extra flavor.
  • For a healthier version, you can use skinless chicken breast instead of a whole chicken.

Post a Comment for "Malaysian Roasted Chicken Rice Recipe"