Malay Chicken Rice Recipe
This flavorful Malaysian classic features juicy baked chicken, spiced turmeric rice, aromatic soup, and bold chili sauce. An easy, comforting dish that brings authentic Southeast Asian taste to your kitchen, perfect for family meals or gatherings.
Equipment
- Oven
- Rice Cooker
- Saucepan
Ingredients
Baked Chicken
- 8 chicken thighs
- 2 tbsp oyster sauce
- 2 tbsp sweet soy sauce
- 2 tbsp Sriracha
- 2 tbsp ketchup
- 3 cloves garlic minced
- 1 handful cilantro roughly minced
Fragrant Rice
- 3 cups uncooked rice rinsed
- 4 slices ginger
- 3 cups water
- 1/2 tsp turmeric powder
- 4 cardamom pods
- 1.5 star anise
- 1 cinnamon stick
- 1 tsp salt
- 1.5 tbsp butter
Clear Soup
- 2 shallots sliced
- 3 cloves garlic sliced
- 1 inch ginger sliced
- 1 cinnamon stick
- 2 star anise
- 4 cardamom pods
- 3 cups chicken broth
- 1.5 cups water
- 1.5 tsp salt
Spicy Sauce
- 4 tbsp chili garlic sauce
- 3 tbsp sugar
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 2 cloves garlic minced
Instructions
- Preheat oven to 375°F (190°C). In a bowl, combine sauces and minced garlic. Marinate chicken thighs with the mixture and bake for 35–40 minutes.
- Rinse rice until water runs clear. Add ginger slices, turmeric, butter, cardamom, cinnamon, star anise, and salt. Cook in rice cooker with water.
- In a saucepan, sauté shallots, garlic, and ginger with spices. Add chicken broth, water, and salt. Simmer for 15–20 minutes to make soup.
- Mix chili garlic sauce, sugar, vinegar, lime juice, and minced garlic. Adjust sweetness or acidity to taste. Set aside as dipping sauce.
- Serve chicken on turmeric rice with clear soup and spicy sauce on the side. Garnish with cilantro.
Notes
To add more flavor, you can prepare the chicken a day in advance and let it marinate overnight.
