Nasi Ayam Hainan

Name: Nasi Ayam Hainan
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 whole chicken (1.5kg); 4 cups jasmine rice; 3 cloves garlic, minced; 2cm ginger, sliced; 2 pandan leaves; Chicken fat (rendered from chicken); Sesame oil; Salt; Ice water for ice bath; Chili sauce: fresh red chilies, garlic, lime juice, chicken broth; Ginger sauce: grated ginger, sesame oil, salt, chicken broth; Dark soy sauce with sesame oil; Cucumber slices; Fresh coriander

Nasi Ayam (NAH-see AH-yam HIGH-nan)

Hainanese Chicken Rice

⏱ Prep Time 1.5 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 574 kcal

Silky poached chicken with impossibly tender skin served over fragrant rice cooked in chicken fat and garlic, with a trio of sauces — chili, ginger, and dark soy — Malaysia's comfort masterpiece.

Nutrition & Info

Protein 36.0g

Carbs 58.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ soy ⚠ sesame

Equipment Needed

large stock pot rice cooker cleaver

Presentation Guide

Vessel: oval plate

Garnishes: cucumber slices, coriander sprigs

Accompaniments: chili sauce, ginger sauce, dark soy sauce, clear chicken soup

Ingredients

1 whole chicken (1.5kg)
4 cups jasmine rice
3 cloves garlic, minced
2cm ginger, sliced
2 pandan leaves
Chicken fat (rendered from chicken)
Sesame oil
Salt
Ice water for ice bath
Chili sauce: fresh red chilies, garlic, lime juice, chicken broth
Ginger sauce: grated ginger, sesame oil, salt, chicken broth
Dark soy sauce with sesame oil
Cucumber slices
Fresh coriander

Instructions

1
Poach whole chicken in simmering water with ginger slices and salt for 35-40 minutes until just cooked.
2
Immediately plunge the chicken into ice water for 15 minutes to tighten the skin and create a jelly-like layer.
3
Render chicken fat in a pan. Fry garlic until golden, add washed rice, and coat in the chicken fat.
4
Cook rice in a rice cooker using the chicken poaching broth instead of water. Add pandan leaves.
5
Chop chicken into pieces with a cleaver — bone-in, through the bone, Chinese-style.
6
Arrange chicken over rice with cucumber. Serve with all three dipping sauces.

💡

Did You Know?

The legendary Chung Wah Chicken Rice in KL has been serving chicken rice since the 1950s from the same recipe, with queues stretching down the street every lunch hour.

Chef's Notes

Equipment Tips

large stock pot
rice cooker
cleaver

Garnishing

cucumber slices, coriander sprigs

Accompaniments

chili sauce, ginger sauce, dark soy sauce, clear chicken soup

The Story Behind Nasi Ayam Hainan

Hainanese chicken rice was brought to Malaya by immigrants from Hainan island, China, who adapted their Wenchang chicken recipe to local conditions. The dish became a unifying national food, beloved equally by Malay, Chinese, Indian, and all other communities. The simplicity of the dish is deceptive — perfecting the silky poached texture, fragrant rice, and balanced sauces requires deep skill. Both Malaysia and Singapore claim chicken rice as their national dish.

🕐 Traditionally enjoyed lunch, the midday meal across all malaysian communities 📜 Origins: Hainanese Chinese immigrant dish, early 20th century

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