Nasi Ayam Panggang (Classic Grilled Chicken Rice)
Hidangan tradisional · Malaysian
A quintessential Malaysian dish featuring fragrant rice cooked with chicken stock and spices, served alongside succulent grilled chicken marinated in a rich blend of herbs and spices. This classic version emphasizes traditional flavors and preparation.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Jasmine rice2 cups
- Chicken thighs4
- Lemongrass2 stalks
- Galangal1 inch
- Turmeric powder1 tsp
- Coriander powder1 tsp
- Cumin powder1/2 tsp
- Chili paste (sambal)2 tbsp
- Garlic4 cloves
- Shallots3
- Ginger1 inch
- Chicken stock2.5 cups
- Coconut milk1/2 cup
- Saltto taste
- Black pepperto taste
- Vegetable oil2 tbsp
- Lime leaves2
- Cucumber1/2
Langkah
- 1
Rinse jasmine rice thoroughly and drain.
- 2
Prepare the chicken marinade: pound lemongrass, galangal, garlic, shallots, ginger, chili paste, turmeric, coriander, and cumin into a paste. Mix with chicken thighs, salt, pepper, and 1 tbsp vegetable oil. Marinate for at least 30 minutes.
- 3
For the rice: Sauté remaining 1 tbsp vegetable oil in a pot. Add lime leaves and sauté until fragrant. Add the drained rice and stir-fry for 1-2 minutes.
- 4
Transfer rice to a rice cooker. Add chicken stock and coconut milk. Season with salt. Cook the rice according to rice cooker instructions.
- 5
Grill the marinated chicken thighs over medium-high heat until cooked through and slightly charred, about 6-8 minutes per side.
- 6
Once the rice is cooked, fluff it with a fork.
- 7
Serve the fragrant rice with the grilled chicken. Garnish with sliced cucumber and a side of sambal.
