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.
Nasi Ayam Panggang (Roast Chicken Rice)
- 2 to 4 chicken portions (thighs are recommended)
- 1 thumb-sized piece ginger peeled and diced
- 2 shallots or 1 onion, peeled and diced
- 3 cloves of garlic
- 2 bird’s eye chilis
- 2 tablespoons soy sauce
- 1 tablespoon sweet soy sauce or 1 tablespoon of soy sauce plus 1 tablespoon 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.
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.
For the dipping sauce, mix together ground chilies, lime or lemon juice, fish sauce, grated ginger and sugar. There is no "correct" proportion of the ingredients. Just go with your taste buds.