MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Nasi Ayam (Roasted Chicken Rice)
Categories: Chicken, Malaysian
Yield: 1 Batch

2 c Uncooked rice (400 g);
-rinsed thoroughly and
-drained
1 Ginger piece (2.5 cm / 1");
-peeled and bruised
3 cl Garlic; peeled and bruised
2 tb Butter
2 Pandanus leaves; tied in a
-knot -OR-
1/2 ts Pandanus extract
1 pn Salt
4 c Water or chicken stock (1
-l)
3 tb Fried shallots
1 Cucumber; peeled and sliced
-to serve
Chicken soup; to serve
-(optional)
Cilantro; sliced, to
-garnish, (optional)
Chili ginger sauce; to serve
8 cl Garlic; ground to a paste,
-to serve, (optional)
Black soy sauce; to serve
-(optional)

MMMMM-----------------------ROAST CHICKEN----------------------------
2 lb Whole fresh chicken (1 kg)
1 Ginger piece (5 cm/2");
-sliced
4 Shallots
3 cl Garlic; peeled and halved
2 tb Oyster sauce
2 tb Soy sauce
1 tb Black soy sauce
1 tb Tomato ketchup
1 tb Basic chili sauce
1 ts Chili powder
1 ts Salt

Chicken served with rice, chili sauce, and cucumber is one of the most
popular coffee shop and hawker dishes in Malaysia. The Chinese version
normally uses chicken simmered in stock, while this Malay recipe uses
roast chicken.

Prepare the chili ginger sauce.

Prepare the roast chicken by first pricking the chicken all around
with a fork to allow the seasonings to penetrate. Grind the ginger,
shallots and garlic and mix this together with the other ingredients.
Rub this paste into the chicken skin and set aside to marinate for 4
hours or overnight in the refrigerator. Heat the oven to 220°C
(425°F) and roast the chicken in the preheated oven for 30 to 40
minutes, then cut into serving pieces.

Cook the rice in a pot or rice cooker with the ginger, garlic, butter,
pandanus leaves, salt and water. If using a pot, bring to a boil,
reduce the heat and simmer, covered for 20 minutes until the rice is
cooked.

Garnish the rice with fried shallots and serve with the chicken and
cucumber. Also serve a small bowl of clear chicken soup garnished with
coriander leaves, and small sauce bowls of the chili ginger sauce,
garlic paste, and black soy sauce on the side.

Recipe by The Food of Malaysia, Periplus, 2005

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