Nasi ayam panggang (roast chicken rice)

Nasi ayam panggang (roast chicken rice)

If you’re a fan of Hainanese chicken rice, you’ll like this roast version of the rice and chicken combo. The Malaysian roast chicken rice is a dish that consists of marinated and roasted chicken served with rice cooked in broth with herbs and spices. Traditional recipes usually use a whole uncut chicken but since there was only Speedy and me for dinner on the night that I cooked this dish, I used cut chicken pieces to avoid leftovers.

Recipe: Nasi Ayam Panggang (Roast Chicken Rice)


  • 2 to 4 chicken portions (thighs are recommended)
  • a thumb-sized piece of ginger, peeled and diced
  • 2 shallots or 1 onion, peeled and diced
  • 3 cloves of garlic
  • 2 bird’s eye chilis
  • 2 tbsps. of soy sauce
  • 1 tbsp. of sweet soy sauce (or 1 tbsp. of soy sauce plus 1 tbsp. of palm sugar)

For the rice:

  • 1 c. of long-grain rice
  • 2 cloves of garlic, finely chopped
  • a thumb-sized piece of ginger, finely chopped
  • 1 shallot or 1/2 onion, finely chopped
  • 2 tbsps. of butter
  • 1 pandan leaf
  • 1 and 1/2 to 2 c. of broth
  • salt, to taste
  • a handful of crisp onion slices (tip: use shallots if you have them)


  1. Prepare the marinade for the chicken. Process the ginger, garlic, chilis, shallots, oyster sauce and soy sauce to a paste. You can use a mortar and pestle, a blender or a food processor.
  2. Rub the paste all over the chicken pieces. Leave to marinate for a couple of hours in the fridge. If you have the time, let the chicken marinate overnight.
  3. Preheat the oven to 375F.
  4. Arrange the chicken pieces on a rack and roast for 25 to 35 minutes.
  5. Nasi Ayam Panggang (Roast Chicken Rice)
  6. While the chicken roasts, cook the rice. Rinse and drain the rice. Place in the rice cooker. Add the rest of the ingredients. Stir once. Turn on the rice cooker.
  7. Nasi Ayam Panggang (Roast Chicken Rice)
  8. When the rice is done, fluff up with a fork then stir in the crisp onion slices.
  9. Serve the roast chicken with the rice and chili ginger sauce for dipping.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 2

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