Nasi Ayam Hainan (Aromatic Steamed Chicken with Ginger Rice)

Name: Nasi Ayam Hainan (Aromatic Steamed Chicken with Ginger Rice)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 2 piece chicken thigh (boneless, skinless); 2 cup chicken broth; 2 slice fresh ginger; 2 clove garlic (smashed and minced); 1.25 teaspoon salt; 1 tablespoon sesame oil; 1 cup jasmine rice (rinsed); 2 tablespoon fresh ginger (finely minced); 2 tablespoon scallion (thinly sliced); 2 tablespoon vegetable oil (heated); 1 tablespoon soy sauce; 2 tablespoon red chilies (deseeded, minced); 1 tablespoon rice vinegar; 1 teaspoon sugar; 0.5 cucumber (sliced)

Tender poached chicken served over fragrant rice cooked in chicken broth, accompanied by a vibrant ginger-scallion sauce, a spicy chili sauce, and refreshing cucumber slices.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 2
Cuisine: Malaysian
Difficulty: Easy

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

2 piece chicken thigh (boneless, skinless)
2 cup chicken broth
2 slice fresh ginger
2 clove garlic (smashed and minced)
1.25 teaspoon salt
1 tablespoon sesame oil
1 cup jasmine rice (rinsed)
2 tablespoon fresh ginger (finely minced)
2 tablespoon scallion (thinly sliced)
2 tablespoon vegetable oil (heated)
1 tablespoon soy sauce
2 tablespoon red chilies (deseeded, minced)
1 tablespoon rice vinegar
1 teaspoon sugar
0.5 cucumber (sliced)

Instructions

Poach chicken: In a medium pot, combine 2 pieces chicken thigh, 2 cups chicken broth, 2 slices fresh ginger, 1 smashed clove garlic, 1/2 teaspoon salt, and 1 tablespoon sesame oil. Bring to a gentle simmer over medium heat. Reduce heat to low, cover, and cook for 15 minutes. Turn off the heat and let the chicken steep in the hot broth, covered, for another 10-15 minutes, or until cooked through. Remove chicken, reserving the broth for rice. Let chicken cool slightly, then slice or shred.
Cook ginger rice: In a medium saucepan, heat 1 tablespoon of the vegetable oil. Add 1 tablespoon finely minced fresh ginger and sauté for 1 minute until fragrant. Add 1 cup jasmine rice and stir for 30 seconds to coat. Pour in 2 cups of the reserved chicken broth (from poaching chicken). Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed. Remove from heat and let sit, covered, for 10 minutes, then fluff with a fork.
Make ginger-scallion sauce: In a small heatproof bowl, combine 1 tablespoon finely minced fresh ginger and 2 tablespoons thinly sliced scallions. Heat 2 tablespoons vegetable oil in a small pan until shimmering. Carefully pour the hot oil over the ginger and scallions. Stir in 1 tablespoon soy sauce and 1/2 teaspoon salt.
Make chili sauce: In another small bowl, combine 2 tablespoons minced red chilies, 1 minced clove garlic, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt. Stir well.
Serve: Arrange sliced chicken over the fragrant ginger rice. Serve with sides of ginger-scallion sauce, chili sauce, and 1/2 sliced cucumber.

Notes

Using bone-in chicken thighs for poaching will yield even more flavorful broth. Adjust spice level of chili sauce to your preference.

Nutrition (per serving)

Calories: 670
Protein: 37 g
Carbohydrates: 65 g
Fat: 29 g
Fiber: 4 g
Sodium: 1250 mg
Saturated Fat: 5 g
Sugar: 8 g
Cholesterol: 100 mg