Malaysian Chicken Rice

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Skinless chicken breast reduces fat content while chicken thighs are often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor profile at a lower cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option, while vegetable oil is more budget-friendly.

chili sauce

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha is often lower in sugar, while hot sauce can be a more economical option.

Boil a pan of water and prepare sliced ginger and chopped ginger.

Add sliced ginger and rock salt to the boiling water.

Gently slide in whole chicken legs with skin into the boiling water.

Cook the chicken legs for about 25 minutes until done.

In another pan, heat oil and add sliced ginger, garlic, and star anise.

Add soaked basmati rice to the pan and sauté without browning.

Add chicken stock (the water from boiling chicken) to the rice, using more water than usual for sticky rice.

Cover and cook the rice for about 15 minutes on medium heat.

Prepare the dipping sauce by mixing chopped ginger, garlic, sliced red chilies, soy sauce, salt, sugar, lemon juice, and chicken stock.

Remove the cooked chicken from the stock and scrape off the skin if desired.

Blanch bok choy in the boiling stock for a few seconds.

Slice cucumber into rounds for serving.

Plate the rice, cucumber, and chicken pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens