Hainanese Chicken Rice (Nasi Ayam Stim)
Hainanese Chicken Rice (Nasi Ayam Stim)
Try this quick and easy chicken rice recipe by Ili Sulaiman from Home Cooked: Malaysia.
  • Difficulty Level Moderate
  • Technique Boiling
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 1 serving
Ingredients
  • 4 whole Chicken legs (thighs and drumstick)
  • 1 centimetre Old Ginger, sliced
  • 4 cloves Garlic
  • 3 cloves Garlic, chopped finely
  • 4 tablespoons Oyster sauce
  • 8 tablespoons light Soy sauce
  • 1 tablespoon Sesame oil
  • Sea Salt and Brown sugar to taste
  • 3 cups of Jasmine Rice (uncooked)
  • 300 grams Chinese vegetables (Choi Sum or Chinese Cabbage or Bak Choi)
  • 1 handful Corriander for garnish
  • 2 sprigs Spring onions for garnish
  • 2 jugs of Water
  • 3 tablespoons Cooking oil
  • For the chilli and ginger sauce
  • 4 Red chillies
  • 1 centimetre young Ginger
  • 2 cloves Garlic
  • 1½ tablespoons Vinegar
Method
  1. In a pot add in 1 1/2 (or 2 jugs) jug of water and bring up to boil with slices of ginger and garlic cloves
  2. Once it comes up to a rapid boil add in whole chicken legs and sprinkle with sea salt (1 teaspoon) and cover the pot and turn off the fire. Leave to sit for at least 20 minutes
  3. In a wok, add in some cooking oil, fry chopped up garlic along with 4 tablespoon soy sauce until fragrant (1 minute or so) and then add in uncooked washed rice and fry for a few minutes until rice is glistening. (2 minutes or so). Remove the rice and place in rice cooker pot. Add in 4.5 cups of chicken broth to the rice and place in rice cooker and cook
  4. In a blender, blitz together, whole red chillies (try to remove the seeds as much as you can), young ginger, garlic and vinegar with a bit of chicken broth until smooth. add in Salt and sugar to taste. Put chilli sauce into sauce bowls
  5. Clean chinese vegetables and blanch in hot water that has a bit of cooking oil and salt for a 30 seconds until colour turns greener, remove with strainer and set aside
  6. In a bowl, mix in oyster sauce, remaining light soy sauce, sesame oil, a pinch of salt and sugar and add in 6- 8 tablespoons of chicken broth and mix well remove half and place in sauce bowl
  7. On a platter, place chinese vegetables, layer with cooked chicken and drizzle soy sauce that you mixed earlier on top of the chicken. Sprinkle with corriander and spring onions for garnish. served with chicken rice, homemade chilli sauce, soy sauce and chicken broth

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