Nasi Ayam One Pot by @chefamirgani

N/A
Medium

4 servings

🧈

28 g

Butter

🍗

2

Chicken Whole Leg

🫚

8 cm

Ginger

🧄

6 cloves

Garlic

🍚

370 g

Rice

💧

590 ml

Water

🧂

15 ml

Chicken Powder

🌿

1

Pandan Leaf

🧅

1 stalk

Spring Onion

🧂

1.5 g

Salt

🌶️

3

Red Chili

🌶️

3

Bird's Eye Chili

🍋

45 ml

Calamansi Lime Juice

🍬

6 g

Brown Sugar

🌿

1 cm

Ginger

🧄

3 clove

Garlic

🧅

4 tbsp

Spring Onion

🫗

60 ml

Hot Oil

🥣

60 ml

Light Soy Sauce

Preparation Steps

  1. Step 1/17

    Slice 2 inches of ginger and crush 3 cloves of garlic for the rice.

    ginger
    garlic
    🔪chef's knife
    🪵cutting board
    ⚱️mortar and pestle

  2. Step 2/17

    Melt the butter in a large pot over medium heat.

    butter
    🥄wooden spoon

  3. Step 3/17

    Brown the 2 whole chicken legs in the melted butter for 3 to 4 minutes per side.

    whole chicken legs
    🥄wooden spoon

  4. Step 4/17

    Add the sliced ginger and crushed garlic, then stir-fry for 1 minute until fragrant.

    ginger
    garlic
    🥄wooden spoon

  5. Step 5/17

    Add 2 cups of white rice and stir to coat it in the aromatic butter.

    white rice
    🥄wooden spoon

  6. Step 6/17

    Pour in 2 1/2 cups water and add chicken powder, pandan leaf, 1 scallion stalk, and salt.

    water
    chicken powder
    pandan leaf
    scallions
    salt
    🥄wooden spoon

  7. Step 7/17

    Bring the pot to a boil, then cover it tightly with a lid.

  8. Step 8/17

    Reduce to low heat and cook for 25 to 30 minutes until the rice is tender and the chicken is fully cooked.

    whole chicken legs
    white rice

  9. Step 9/17

    Finely chop the red chilies and bird's eye chilies for the sambal.

    red chilies
    bird's eye chilies
    🔪chef's knife
    🪵cutting board

  10. Step 10/17

    Pound the chopped chilies into a coarse paste.

    red chilies
    bird's eye chilies
    ⚱️mortar and pestle

  11. Step 11/17

    Mix the chili paste with calamansi juice and brown sugar until the sugar dissolves.

    calamansi juice
    brown sugar
    🥣mixing bowl
    spoon

  12. Step 12/17

    Grate 1 inch ginger and 3 garlic cloves for the ginger scallion soy sauce.

    ginger
    garlic
    🧀grater

  13. Step 13/17

    Combine the grated ginger, grated garlic, and 4 tablespoons scallions in a heatproof bowl.

    ginger
    garlic
    scallions
    🥣mixing bowl
    spoon

  14. Step 14/17

    Heat the cooking oil until hot, then carefully pour it over the ginger and scallion mixture.

    cooking oil
    ginger
    garlic
    scallions
    🥄ladle
    🥣mixing bowl

  15. Step 15/17

    Stir in 4 tablespoons light soy sauce to finish the sauce.

    light soy sauce
    🥣mixing bowl
    spoon

  16. Step 16/17

    Rest the cooked chicken rice for 10 minutes, then fluff the rice gently.

    white rice
    whole chicken legs
    🥄rice paddle

  17. Step 17/17

    Serve the chicken over rice with sambal and ginger scallion soy sauce on the side.

    whole chicken legs
    white rice
    red chilies
    bird's eye chilies
    calamansi juice
    light soy sauce
    🥄ladle
    🥄rice paddle

Composition

Ingredients

Types

Dairy, Vegetables, Aromatics, Liquids, Seasonings, Herbs, Sweeteners, Condiments, Soy products

Ingredients

Butter, Chicken whole leg, Ginger, Garlic, Rice, Water, Chicken powder, Pandan leaf, Spring onion, Salt, Red chili, Bird's eye chili, Calamansi lime juice, Brown sugar, Hot oil, Light soy sauce

Allergens

Milk, Soy, Gluten

Dietetics

Dietary regimen

High-Protein, Dairy-Free

Calories

640 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 71g, Fat: 23g, Fiber: 2g, Sugar: 4g

Nutritional Information

Minerals

Sodium: 1400mg, Potassium: 430mg, Iron: 2.5mg, Calcium: 55mg

Vitamins

Vitamin C: 20mg, Vitamin B6: 0.55mg, Vitamin B12: 0.7µg, Vitamin A: 90µg RAE

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, grater, mortar and pestle, mixing bowl, ladle, rice paddle

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, One-Pot Meal

Occasions

Lunch, Dinner, Weeknight Meal, Family Meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian, Southeast Asian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Tender, Fluffy, Juicy, Saucy

Flavors

Savory, Gingery, Garlicky, Spicy, Citrusy, Umami, Slightly Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard sooner in hot weather), fridge : 3 days (Store chicken rice and sauces in separate airtight containers,Refrigerate within 2 hours), freezer : 2 months (Freeze chicken and rice in airtight portions,Do not freeze fresh sambal)