Malaysian Chicken And Rice Recipes

HAINANESE CHICKEN RICE RECIPE BY TASTY

Steps:

• To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
• Remove any excess fat from the chicken and set aside for later.
• Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
• Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
• Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
• Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
• After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
• In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
• Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
• Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
• While the rice is cooking, carve the chicken for serving.
• Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
• Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
• Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
• Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
• Enjoy!

MALAYSIAN CHICKEN CURRY

Steps:

• First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
• To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast-iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
• Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30 to 40 minutes until the chicken is tender.
• For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5 to 10 minutes. Fluff the rice with a fork and serve while still hot.
• Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3 or 4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.

MALAYSIAN CHICKEN AND RICE

Steps:

• Combine 2 T fish sauce w/ garlic & ginger in a small bowl. Put chicken on a cutting board. Using a sharpchef's knife, disjoint the chicken into drumstick, thigh, wing, and breast pieces. Chop each breast half crosswise into 4 pcs Put chicken in a large bowl and rub with 2 tsp. sea salt and fish sauce mixture. Cover & refrigerate. Line a rimmed baking sheet with a dishtowel/set aside. Put rice in a large sieve, submerge the sieve in a bowl of cold water, swish rice until water turns milky. Lift sieve out of water, discard water, and fill bowl with fresh cold water. Repeat until the water is clear when the rice is swished, 2-3 more times. Shake as much water from rice as possible and then turn out onto towel-lined pan. Spread the rice in an even layer and set aside to dry completely, 30 min to 1 hour. Heat an 8-qtDutch oven over med heat for 2 min Add oil and rice, spreading into an even layer. Let rice sit for 1 min stir, and let sit for another min. Repeat until the rice is somewhat translucent, 2 to 3 more times. Add chicken broth and 1 C water. Increase the heat to high & bring liquid to boil. Reduce heat to low, cover pot, and cook for exactly 12 min. Meanwhile, put chiles in small bowl and cover with remaining 3 T fish sauce; set aside. Put thinly sliced scallions in a small bowl and cover with the rice vinegar; set aside. Arrange drumsticks, thighs, and wings in a single layer on top of rice. Cover pot and cook for 10 min; quickly add breast pieces to pot. Cover and cook until chicken pieces are firm and spring back when lightly pressed, 40-45 min longer. Turn off heat and bring pot to the table. Remove scallion greens from water, pat with a paper towel to dry, and put in a small bowl. Uncover chicken and rice and serve directly from pot-be sure to serve each person some of the crusty, golden-brown rice from bottom of the pot. Garnish with the scallion tops and serve with the chile-fish sauce and the scallion vinegar on the side.