Intisari Bakers Sdn. Bhd.

Malaysian Cooking

Nasi Ayam

1 chicken 10 chillies
2 tsps sesame oil 6 cm piece ginger - chopped
1 tsp thin soya sauce 1 tbsp tomato sauce
4 cloves garlic - chopped 1 tbsp vinegar
2 tbsps oil 1 clove garlic
2 tbsps salt

Cook the chicken in boiling water with lower heat for 10 minutes and leave it for 40 minutes.
Remove it into cold wwater for 15 minutes.
Hang it to dry and brush it with 1 tsp sesame oil mixed with 1 tsp soya sauce.
Cut off the legs, wings tips and neck and put them into the water to boil. Add chicken cube.
Heat 1 tbsp oil and fry the chopped garlic until brown and fragrant.
Add the rice , stir-fry for one minute and add enough chicken stock, salt, pepper, garlic and ginger to make a tasty soup.
Pound together the chillies , garlic and ginger to make the chilli sauce. Fry it with 1 tbsp oil until fragrant.
Add 1 tsp salt, 1 tsp sugar, 1 tsp sesame oil, 4 tbsps stock, tomato sauce and vinegar. Season well.
Cut the chicken into bite-sized pieces and serve with rice, chilli sauce and bowls opf steaming soup.

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