The Classic Chicken Rice Is A Tradition In Many Families

22 May

Chicken RiceThis classic one-pot dish is a tradition in many families. Everyone’s got a different recipe, but this method should get you started. The recipe, which uses a whole chicken, feeds about six.

Learn how to make the Chicken Rice on your own here.The best Malaysian recipes and you might be surprised to learn how much Malaysian techniques and tastes are part-and-parcel o your larder eating out experience.


1 chicken

2 tsp sesame oil

1 cube chicken stock

4 cloves garlic, chopped

1 tsp thin soya sauce

450g uncooked rice, washed

2 tsp oil

2 tsp salt


Cut the chicken into two drumsticks, two thighs and two breasts. Cut the breasts in two pieces and save the backbone and wings for stock.

Rinse the pieces and pat them completely dry. The skin can be discarded, if desired.

Season the chicken on all sides with salt and pepper.

Heat a large pot over medium-high heat. A 12-inch tall-sided skillet is best, but you can also use two smaller skillets.

Add vegetable oil to coat the skillet to a depth of about 1/16 inch.

Add the chicken pieces (use metal tongs) when the oil is hot, and brown them on all sides. Don’t let them get too dark, however. A light golden color is best.

As they brown, remove them and let them drain on paper towels.

Cover, turn the heat to low and cook for another 20 to 30 minutes. You’ll need to check the pan from time to time to test the rice and to make sure it doesn’t dry out. Add hot water in 1/2 c. increments if the rice dries out before it’s finished cooking.

When the rice is done, remove the chicken with tongs or a slotted spoon. Be careful – it will be very loose and tender.

Remove the thyme and bay leaf, place the rice on a serving platter and top with the chicken pieces.


To prepare the chicken, pour enough water in a pan to cover chicken and bring to a boil. Add chicken, lower the heat, cover and cook for 10 minutes. Turn off heat and leave the chicken in the water for 40 minutes before removing to boiled cold water for 15 minutes. Hang chicken to air. Mix 1 tsp sesame oil with 1 tsp soya sauce and brush chicken with mixture. Remove legs, wing tips and neck from chicken and place back in the boiled water. Add chicken cube and boil. Reserve the chicken stock for cooking the rice and making the broth.

To make the rice and chicken broth, heat 1 tbsp oil in a pan and fry garlic until fragrant. Add the uncooked rice, stir-fry for one minute and add sufficient chicken stock to cook the rice. Add 1 tsp sesame oil, salt and pepper to taste. Cook until water is absorbed. To the remaining stock, add ginger, salt and pepper to make the chicken broth.

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