my Simple Nasi Ayam

Taken from Chef Zailina's The New Malaysian Cookbook but modified by mixing with other recipes and friends/relative tips. I have tried this many times, so simple and yet so delicious. Jom masak.

Ingredients:
1 chicken
2cm ginger
sufficient water to boil chicken
1 bulb of garlic (chopped)
2 shallots (chopped)
chicken fat (the secret ingredient)
chicken stock/cube
some oyster sauce
oil
salt
a dash of sesame oil

Method:

1. Boil the water with the crushed ginger. Add in the chicken stock/cube and salt to taste .
2. Add in the chicken and lower the heat.
3. When the chicken is cook, remove the chicken and immerse in cold water for about 20 minutes.
4. Rub the chicken with some oyster sauce, leave it for awhile and fry the chicken till golden brown,
or if you like the steam version, just rub the chicken with the sesame oil.
5. Heat oil in the rice cooker pot, saute in the chopped garlic n onion. Add in the chicken fat. Saute until fragrant. Then add in rice and mix well.
6. Transfer the pot into the rice cooker. Pour in the water that was used to boil the chicken sufficiently to cook the rice. Use the remaining water to make the chicken soup. Add in spring onion and fried shallots.
7. Serve the chicken rice with the serving sauce.

my chicken sauce:
sugar, sesame oil
2 tablespoon of light soy sauce
Add about 1 laddle (senduk) of chicken soup

my serving sauce (chilli sauce):
blend together some 1/2 inch ginger, 1 garlic, 3 red chillies, 1 chopped tomato, sugar and salt to taste. Add in a little bit of lime juice
Heat the blended ingredient in a pot. Add in 1 teaspoon of corn flour. Simmer under low heat, until thickened.



This chicken rice set is for our neighbour :D.

yours truly,