 |
 Malaysian - Chicken Rice (Nasi Ayam)
adapted from The Exotic Kitchens of Malaysia by Copeland Marks
|
Description
|
|
|
|
Ingredients
|
- 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
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version