Nasi Ayam

Nasi Ayam is a dish of poached or roasted chicken and seasoned rice. It was originated from Hainan province in southern China and and brought here by the early Chinese immigrant. Nasi ayam is “a culinary staple” and a popular street food in Ipoh which is the center of Hainanese immigration in Malaysia.

The general term nasi ayam can refer to multiple variations including roasted and fried chicken, It is often served with chili sauce, soy sauce, chicken soup and garnishes.

The chicken is prepared with traditional methods. The chicken is boiled at sub-boiling temperatures to both cook the bird and produce stock. The bird is dipped in ice after cooking and hung to dry. The bird then were either steamed or roasted depending on how people like to eat them. The chicken stock the is used to cook the rice along with the ginger, garlic, and pandan leaves.

The chili sauce is made of freshly minced red chili and garlic. It is also accompanied with dark soy sauce and freshly ground ginger. The chicken soup is made from the leftover chicken stock along with some herbs. A light soy sauce with a dash of sesame oil are served with the chicken.

Image by: Amelia Rodzman FB

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