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RECIPES

From our kitchen to yours: Easy recipes to cook and share
Chicken Rice
Chicken Rice

Chicken Rice

Makan Malaysia

Servings

4 servings

Calories

636

Cuisine

Malaysian

Category

Dinner

Chicken rice is a timeless expression of comfort, elevated through simplicity. A beloved Malaysian classic, it brings together delicately poached chicken, fragrant, aromatic rice, and rich, flavourful condiments crafted to be shared and savoured around the table. Every bite celebrates the warmth of good food and the joy of togetherness.

Ingredients

  • 4 chicken legs
  • 3L water
  • 400 mL rice
  • 2 pack choi heads, cut in half
  • 1 thumb ginger, sliced
  • 2 lemongrass sticks (optional)
  • 2 pandan leaf (optional)

  • 2 tbsp Ginger & Garlic Paste

  • 2 tbsp Smokey Soya Sauce

  • 2 tbsp Sambal

Directions

  1. Add 3L of water, sliced ginger, lemongrass sticks and pandan leaf (if using) to a large pot and bring to the boil.

  2. While that’s heating up, prepare the chicken. This step is optional but really makes the chicken stand out. Rub salt all over the chickens legs, exfoliating the skin lightly. Rinse and add to the pot of boiling water.

  3. Leave the chicken to poach in the water for 45 minutes on low heat. Remove chicken from broth once cooked. Cover with foil to keep warm.

  4. Blanche pak choi in the broth and set aside, keep the broth warm.

  5. Add 600mL of the chicken broth with 2 tablespoons of Ginger & Garlic sauce to the rice and cook in a rice cooker. Or steam over low heat on the hob, covered with a lid for 2 minutes.

  6. Once the rice is cooked, the dish is ready to be plated. Add your rice, chicken and pak choi to your plate and serve with some Smokey Soya Sauce drizzled over the chicken, and Ginger & Garlic and Sambal on the side. Serve with a side of the remaining chicken broth.