Roasted Chicken Rice, also known as Nasi Ayam Panggang, is a delightful staple of Southeast Asian cuisine. Revered for its succulent chicken and aromatic rice, this dish captures the essence of traditional Malaysian gastronomy.
Ingredients
Scale:
1 whole chicken, about 1.5 kg
3 tablespoons soy sauce
4 cloves garlic, minced
2 tablespoons ginger, grated
2 tablespoons honey
1 tablespoon sesame oil
1 teaspoon salt
½ teaspoon white pepper
2 cups jasmine rice, rinsed
3 cups homemade chicken broth
2 tablespoons vegetable oil
2 cloves garlic, minced
2 slices ginger
Pinch of salt
Fresh cucumber slices
Chopped spring onions
Chili sauce
Soy sauce for dipping
Instructions
Place the chicken in a large bowl. Combine soy sauce, garlic, ginger, honey, sesame oil, salt, and pepper, then pour over the chicken. Massage the marinade into the chicken, covering it entirely. Refrigerate for at least 2 hours or overnight for a more robust flavor.
Preheat your oven to 180°C (350°F). Place the marinated chicken on a roasting tray. Roast for approximately 1.5 hours or until the skin is golden brown and crispy, and the internal temperature reaches 75°C (165°F). Let it rest for 10 minutes before serving.
Heat vegetable oil in a saucepan over medium heat. Sauté the garlic and ginger until fragrant. Add the rinsed jasmine rice and stir for 2-3 minutes. Pour in the chicken broth and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes until the rice is tender and all the liquid is absorbed.
Fluff the rice with a fork and serve it alongside the roasted chicken. Garnish with cucumber slices and spring onions. Pair with chili sauce and soy sauce for dipping, if desired.
