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Malaysian   -   Chicken Rice (Nasi Ayam)   adapted from The Exotic Kitchens of Malaysia by Copeland Marks

  • 2 Teaspoons Olive Oil
  • 1 Small Onion -- finely chopped
  • 1/2 Teaspoon Ginger -- finely chopped
  • 1 Clove Garlic -- finely chopped
  • 1 Cup Rice
  • 1 1/2 Cups Hot Chicken Broth
  • 1/2 Teaspoon Salt
  • 3 Pounds Chicken -- cooked and cubed
  • 1/2 Teaspoon Salt
  • Soy Sauce -- to taste
Directions Heat oil in pan, add onion, ginger, garlic and saute for 1 minute. Add rice and continue to fry for another 2 minutes as rice changes color. Add broth and salt, bring to a boil. Cover the pan, reduce heat to low and cook until all the liquid is absorbed about 12 minutes. Give the mixture a quick stir, cover the pan and remove from heat. Allow rice to rest for 10 minutes. Briefly saute chicken so that it is back to a serving temperature, place over a serving of rice, sprinkle with salt and soy sauce and serve.
Serves 4
Time to Make 0:00

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