How to cook: Nasi ayam panggang (roast chicken rice)
The recipe How to cook: Nasi ayam panggang (roast chicken rice) can be made in roughly 40 minutes. For $7.1 per serving, you get a main course that serves 2. One serving contains 2172 calories, 152g of protein, and 127g of fat. It is brought to you by feastasia.casaveneracion.com. 10 people have made this recipe and would make it again. Head to the store and pick up shallots, chicken, soy sauce, and a few other things to make it today. With a spoonacular score of 87%, this dish is super. How to cook: Nasi goreng (Indonesian / Malay fried rice), Nasi Lemak (Coconut Rice), and Nasi Goreng (Fried Rice) are very similar to this recipe.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 pandan leaf
2 bird's eye chilis
1 1/2 to 2 c. of broth
2 tbsps. of butter
2 to 4 chicken servings (thighs are recommended)
3 cloves of garlic
a thumb-sized piece of ginger, finely chopped
a handful of crisp onion slices (tip: use shallots if you have them)
1 c. of long-grain rice
salt, to taste
1 shallot or 1/2 onion, finely chopped
2 shallots or 1 onion, peeled and diced
2 tbsps. of soy sauce
1 tbsp. of sweet soy sauce (or 1 tbsp. of soy sauce plus 1 tbsp. of palm sugar)
Equipment:
mortar and pestle
food processor
blender
oven
rice cooker
Cooking instruction summary:
InstructionsPrepare the marinade for the chicken. Process the ginger, garlic, chilis, shallots, oyster sauce and soy sauce to a paste. You can use a mortar and pestle, a blender or a food processor.Rub the paste all over the chicken pieces. Leave to marinate for a couple of hours in the fridge. If you have the time, let the chicken marinate overnight.Preheat the oven to 375F.Arrange the chicken pieces on a rack and roast for 25 to 35 minutes.While the chicken roasts, cook the rice. Rinse and drain the rice. Place in the rice cooker. Add the rest of the ingredients. Stir once. Turn on the rice cooker.When the rice is done, fluff up with a fork then stir in the crisp onion slices.Serve the roast chicken with the rice and chili ginger sauce for dipping.
Step by step:
1. Prepare the marinade for the chicken. Process the ginger, garlic, chilis, shallots, oyster sauce and soy sauce to a paste. You can use a mortar and pestle, a blender or a food processor.Rub the paste all over the chicken pieces. Leave to marinate for a couple of hours in the fridge. If you have the time, let the chicken marinate overnight.Preheat the oven to 375F.Arrange the chicken pieces on a rack and roast for 25 to 35 minutes.While the chicken roasts, cook the rice. Rinse and drain the rice.
2. Place in the rice cooker.
3. Add the rest of the ingredients. Stir once. Turn on the rice cooker.When the rice is done, fluff up with a fork then stir in the crisp onion slices.
4. Serve the roast chicken with the rice and chili ginger sauce for dipping.
Nutrition Information:
covered percent of daily need
