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 were only my husband, Speedy, and I for dinner on the night that I cooked this dish, I used cut chicken pieces to avoid leftovers.
- 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)
- 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.
- 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.
- Preheat the oven to 375F.
- Arrange the chicken pieces on a rack and roast for 25 to 35 minutes.
While the chicken roasts, cook 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 ½ onion, finely chopped
- 2 tbsps. of butter
- 1 pandan leaf
- 1 and ½ to 2 c. of chicken broth
- salt, to taste
- a handful of fried onion slices (tip: use shallots if you have them)
- Rinse and drain the rice. Place in the rice cooker. Add the rest of the ingredients. Stir once. Turn on the rice cooker.
- When the rice is done, fluff up with a fork then stir in the crisp onion slices.
- Serve the roast chicken with the rice and chili ginger sauce for dipping.