Saturday 4 July 2015

Malay Fried Chicken Rice - 马来炸鸡饭

This Malay Fried Chicken Rice is inspired by my next door neighbour whom is a great cook. KaKak (Mdm khatijah) is a cheerful lady whom often share her cooking tips with me. Besides that she also taught me many delicious dishes which everyone loves such as Nasi Ayam Goreng (Malay fried chicken rice), Roti John (omelette sandwich), Bergedil (potato patty), Spicy Fried Spaghetti with Shrimp and etc.

This delicious fried chicken is flavoured by two main seasonings which are; turmeric and chicken stock powder. Furthermore to enhance the taste and texture of the chicken I also added some grated ginger juice to act as meat tenderizer too.


[Dinner] Malay Fried Chicken Rice
Above is our homemade Nasi Ayam Goreng aka Malay Fried Chicken Rice which serve with crispy deep-fried chicken that are coated with flavorsome turmeric powder and seasonings. On top of that I also make Chicken Rice and Fishball Cabbage Soup with the homemade chicken stock.

[Dinner] Turmeric Fired Chicken

(Yield: 2-3 | Preparation: 15 minutes | Cooking: 10 minutes)

Ingredients For Turmeric Chicken:
3 Chicken Maryland
1 Tablespoon Turmeric Powder
1/2 Tablespoon Light Soy Sauce
1 Teaspoon Chicken Stock Powder
1 Teaspoon Grated Ginger Juice

1. Trim each Maryland into 3 portions (drumstick, thigh cut into half), rinse and pat dry then marinate with the rest of ingredients for at least an hour or more.

[Dinner] Turmeric Fried Chicken
2. Before deep-fry, lightly coat the chicken pieces with cornflour and deep-fried until golden brown and meat is cooked (for better taste you can add in some curry leaves and fry together with the meat).

3. Remove, drain well and serve.

Preparing fishball cabbage soup
To make a complete meal, I boiled some chicken stock for the Fishball Cabbage Soup as well as using some of it in the fragrant chicken rice.

Ingredients For Fishball Cabbage Soup:
1 Chicken Maryland
10 Chicken Feet, optional
250g Chinese Cabbage (napa cabbage)
1 Medium Carrot, cut into chunks
2 Slices Ginger
1 Stall Spring Onion, cut into sections
1 Knot Pandan Leave
1.2 Litre Hot Water
Some Fishballs

1. Blanch chicken in boiling water for 2 minutes; rinse, drain and set aside.

2. Preheat stock pot with 1 teaspoon of oil, saute ginger and spring onion till fragrant. Add in carrot and half portion of the cabbage stir-fry for 1 minute.

3. Next add in hot water, chicken and pandan leaves.

4. When the mixture comes to boil, lower heat and simmer for 20 minutes before using the stock for cooking rice. (refer to the video clip below)

5. Before serving, reheat the remaining soup stock. Add in fishball, cabbage and bring to simmer for another 5 minutes.

Preparing fragrant chicken rice.
As we know very often Malay-style Fried Chicken is serve together with either fragrant chicken rice or coconut rice (nasi lemak rice). So in this recipe I follow my neighbour's advise and make chicken rice using homemade chicken broth together with ginger, garlic and lemongrass to enhance the taste.

Ingredients For Chicken Rice: (serve 3)
1.5 Cup Uncooked Rice, rinse and drain well
1 Teaspoon Sesame Oil
3 Slices Ginger
4 Cloves Garlic, light pound
2 Stalks Lemongrass
Some Pandan Leaves, tie a knot
Chicken Stock
1/4 Teaspoon Sea Salt

1. Preheat frying pan with sesame oil then saute ginger, garlic and lemongrass till fragrant.

2. Add in rice, pandan leave and salt; continue to stir over low heat for 2 minutes.

3. Transfer prepared rice mixture into rice cooker, add in chicken stock (same water level as per normal cooking) and cook until rice is done.

4. Stand rice for 5 minutes before serving.

Here is our Instagram video clip on how to prepare this recipe.

马来炸鸡饭 - Malay Fried Chicken Rice
这道马来炸鸡饭是我从隔壁邻居那儿学的。亲切的 khatijah 姐姐常常会和我分享她的烹饪心得,并且还教我她的几道拿手好菜。而这简单又美味的香脆黄姜炸鸡就是我按照她述说的食谱做的。这款炸鸡也可以配上香喷喷的鸡饭或椰浆饭一起享哦。

(分量: 2-3人份   | 准备: 15 分钟   | 烹煮时间: 10 分钟)

3个带骨鸡腿 (1/4 chicken leg with back bone)
1汤匙黄姜粉 (turmeric powder)

黄姜炸鸡 - Turmeric Fried Chicken
1. 把每个带骨的鸡腿剪成三段;然后冲洗,擦干后和其余的材料一起混合腌至少一个小时以上。

2. 锅里的油烧热之后就慢慢把鸡块(先占些玉米粉)放入用中火炸到金黄色和肉熟透。(炸鸡块时也可放些咖喱叶增添香味




1. 鸡腿和鸡脚放入沸水中飞水,取出然后过冷水备用。

2. 预热汤锅再加入1茶匙油爆香姜片和青葱,接着放胡萝卜和菜 (留一半) 翻炒均匀再加热水,鸡和香兰叶。

3. 用小火煮20分钟左右,就可用鸡汤来煮饭。 (你可参考以上的示范视频

4. 剩余的汤要吃时把它加热之后放进鱼丸和白菜煮5分钟即可。




1. 平底锅烧热,加入麻油然后爆香姜片,大蒜和香茅。

2. 接着倒入沥干的香米,香兰叶和盐翻炒均匀再用小火炒2分钟。

3. 把爆香的材料转移到电饭锅里,加入适量的鸡汤 (用饭锅水份的衡量标准)然后煮到电饭锅跳到保温后即可。

Turmeric Chicken Cutlet
For a change if you prefer something boneless which is easier for the kids or folks at home, you can replace chicken pieces with chicken breast or fillet meat. But before you proceed with the marinate, do give the meat a few good pound with the back of the knife (or meat mallet) to flatten in order for the meat to be cooked faster without being overcooked in the hot oil.

[Kitchen Gadget] Korean Kitchen-Art Marble Stone Frying Pan
This new kitchen gadget is a non-stick and scratch resistant wok from Kitchen Art which I bought during Robinson Sale last month. It cost about S$42+ (24cm deep-frying wok) after discount which I think is quite reasonable base on its performance so far. With light weight and 8 multi-layer coatings, it also comes with a heat censor near the handler which indicate the right temperature to seal the flavor and moisture of the food too.

On top of that, the reason why I get this wok is because you only required as little as 1 teaspoon or "no oil" to fry fish, firm beancurd or even sunny-side-up egg or bacon. Furthermore, no (or minimized) splatter of oil while deep-frying too!

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