Malay Chicken Rice (Nasi Ayam)

Malay Chicken Rice, or Nasi Ayam, is a beloved dish in Malaysia that beautifully combines tender poached or roasted chicken with fragrant rice cooked in chicken broth and aromatic spices. This comfort food is served with a flavourful chili sauce, soy dressing, and sometimes soup on the side. It’s a perfect balance of savory, aromatic, and spicy a true reflection of Malaysia’s rich culinary heritage.

For the Rice:

• 2 cups jasmine rice (washed and drained)
• 2 tbsp chicken fat or vegetable oil
• 4 cloves garlic, minced
• 2 slices ginger
• 2 ½ cups chicken stock (from boiling the chicken)
• 1 pandan leaf (optional, tied into a knot)
• Salt to taste

For the Chili Sauce:

• 3 fresh red chilies
• 2 cloves garlic
• 1-inch ginger
• 2 tbsp chicken stock
• 1 tbsp lime juice
• 1 tsp sugar
• Salt to taste

For the Soy Dressing:

• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp chicken stock

For the Soup (optional):

• Remaining chicken broth
• Salt and white pepper to taste
• Spring onions for garnish
  • Step 1: Prepare and Cook the Chicken

Bring a large pot of water to a boil with ginger, garlic, and spring onions.

Add the whole chicken and simmer for about 30–40 minutes until cooked.

Remove chicken and immediately submerge it in ice-cold water for 5 minutes (to keep it tender and firm).

1. Brush the chicken with sesame oil and soy sauce mixture. Set aside to rest before cutting into pieces.

Step 2: Make the Rice

1. Heat oil or chicken fat in a wok, sauté minced garlic and ginger until fragrant.

Add the washed rice and stir well.

Transfer the rice into a rice cooker. Add chicken stock, pandan leaf, and a pinch of salt.

1. Cook as usual until the rice is fluffy and aromatic.

Step 3: Prepare Chili Sauce

Blend chilies, garlic, and ginger until smooth.

1. Add chicken stock, lime juice, sugar, and salt. Mix well.

Step 4: Prepare Soy Dressing

1. Mix all soy dressing ingredients in a small bowl. Adjust saltiness if needed.

Step 5: Serve

1. Arrange sliced chicken on a plate, drizzle with soy dressing.
2. Serve with fragrant rice, a bowl of soup, and chili sauce on the side.
3. Garnish with cucumber slices and spring onions.

Tips for Perfect Malay Chicken Rice

• Use chicken fat instead of oil for authentic flavor in the rice.
• Keep the broth clear by skimming off impurities while boiling.
• Adding pandan leaf gives the rice a delightful aroma.
• Adjust chili sauce spice according to your preference.

Serving Suggestions

Serve Malay Chicken Rice with:

• Fresh cucumber slices
• Clear chicken soup
• Extra chili sauce for spice lovers

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	580 kcal
Protein	32 g
Carbohydrates	55 g
Fat	25 g
Fiber	2 g
Sodium	980 mg

Origin & Cultural Significance

Nasi Ayam is inspired by Hainanese Chicken Rice, but the Malay version features bolder flavours, often with a spicier chili sauce and a hint of soy in the dressing. It is a favourite in Malaysia’s hawker stalls and home kitchens, representing a fusion of Chinese technique and Malay seasoning a true multicultural delight.

Storage Tips

• Store leftover chicken and rice separately in airtight containers.
• Keeps in the fridge for up to 3 days.
• Reheat rice with a splash of chicken stock to keep it moist.