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Malaysian Chicken Rice Recipe

Malaysian Chicken Rice Ingredients:

Malaysian Chicken Rice Recipe

  • 1 big Chicken (clean and cut into 12 pcs)
  • 600 gm long grain Rice (wash and drain)
  • 960 ml Chicken Stock
  • 3 nips Garlic (chopped finely)
  • 1/2 chicken cube (optional)
  • 2 Screwpine Leaves (knotted)(optional)
  • 2 tbsp Chicken Lard/Oil
  • 1 tbsp Margerine
  • 1/4 tsp Salt

How to make Malaysian Chicken Rice:

  • Take a bit of chicken fat and extract oil. (add the fat in a wok and leave it in the fire. The oil will come out by itself)
  • Throw the fat away and leave the oil in the wok. Add in the margerine and fry the chopped garlic until fragrant.
  • Add in the drained rice and combine the rice with the garlic for 1 -2 minutes. Close fire.
  • Transfer the rice to a rice cooker. Add in the chicken stock, screwpine leaves, crumble the chicken cube and salt. Cook until rice is done. Stir with a fork. (Note: For those who do not want to use the lard, substitute with margerine)
  • Boil the chicken with water to get the chicken stock. Dish out the chicken in a bowl. Sieve the chicken stock before using. Marinate the chicken with 4 tbsp honey, 2 tbsp thick soya sauce, 2 tbsp light soya sauce, a few drops of sesame oil, 1/4 tsp salt and 1 1/2 tsp sugar. Deep fry the chicken in oil or roast it in the oven (220 C for 15-20 min) (Since the chicken is already cooked fry it for 5 min only)

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