Chef Wan’s Chicken Rice

Name: Chef Wan’s Chicken Rice (Nasi Ayam Chef Wan)
Cuisine: Malaysian
Ingredients: Young ginger 2-cm (1-in) knob, peeled and finely chopped; Garlic 3 cloves, peeled and finely chopped; Cinnamon stick 1-cm (½-in); Store-bought chilli sauce as needed; Chicken stock (see Note) 1.4 litres (47 fl oz / 5½ cups); Coriander leaves (cilantro) a handful, chopped; Freshly ground black pepper to taste; Ginger 2.5-cm (1-in) knob, peeled and pounded; Garlic 2 cloves, peeled and pounded; Chicken 1, about 1.5 kg (3 lb 4½ oz), halved; Salt to taste; Thick sweet soy sauce 3 Tbsp; Margarine 3 Tbsp; Cucumber for garnishing, sliced; Tomato for garnishing, sliced; Onions 2, peeled and chopped; Pandan leaves 2, shredded and knotted; Cloves 4; Long grain rice 900 g (2 lb), washed and drained; Margarine 110 g (4 oz)

Nasi Ayam Chef Wan

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Chicken 1, about 1.5 kg (3 lb 4½ oz), halved

Asia
Malaysia
Main course
South East Asia

Method

Prepare chicken rice. Melt margarine in a wok and sauté the onions, ginger, garlic, cinnamon, cloves and pandan leaves for a few minutes until fragrant. Add the rice and stir-fry for a few minutes.
Pour in the chicken stock and season with salt. Cook until the liquid is absorbed and then reduce heat. Cover and cook for another 10 minutes.
Meanwhile, rub