Nasi Minyak Ayam (Chicken Nasi Minyak)
85% asli · Malay
A flavorful variation of Nasi Minyak where the rice is cooked with pieces of chicken, infusing it with savory chicken broth and spices. This version is a complete meal on its own.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Basmati rice2 cups
- Chicken thigh, cut into bite-sized pieces1 lb
- Ghee3 tbsp
- Chicken broth1.5 cups
- Water0.5 cup
- Shallots, thinly sliced1/2 cup
- Garlic, minced2 cloves
- Ginger, grated1/2 inch piece
- Cloves3
- Cardamom pods3
- Star anise1
- Salt1 tsp
- Fried shallots for garnish1/4 cup
- Cucumber slices for garnish1/2 cup
- Sambal for servingto taste
Langkah
- 1
Rinse the basmati rice until the water runs clear. Drain well.
- 2
Marinate the chicken pieces with a pinch of salt and pepper for 10 minutes.
- 3
In a pot or Dutch oven, heat the ghee over medium-high heat. Sear the chicken pieces until lightly browned on all sides. Remove chicken and set aside.
- 4
Add the sliced shallots to the pot and sauté until golden brown. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
- 5
Add the whole spices (cloves, cardamom pods, star anise) and sauté for 30 seconds until aromatic.
- 6
Add the rinsed rice and stir to coat with the spiced mixture. Toast for 1-2 minutes.
- 7
Return the seared chicken to the pot. Pour in the chicken broth and water. Add salt and stir.
- 8
Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed. Ensure chicken is cooked through.
- 9
Let rest, covered, for 5-10 minutes. Fluff the rice gently with a fork, mixing in the chicken.
- 10
Serve hot, garnished with fried shallots and cucumber slices. Serve with sambal on the side.
