Nasi+Ayam

__**HISTORY**__ Nasi ayam originated from the chinese cuisine from Hainan. The Malaysian Nasi Ayam is a variation of the Hainanese Chicken Rice. The Nasi Ayam vendors in Malaysia offer a variation of roasted chicken instead of the regular poached or steamed chicken. Other variations include a BBQ version and a Honey-roasted version. The dish is served with rice that has been prepared using the chicken broth and it is oily from the chicken fat. The rice is usually yellow in colour.

__**How to cook for Nasi Ayam..**__

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//Step 1:Chicken// Ingredients: 1kg cut chicken 1in ginger;pounded 3 screwpine(pandan) leaves;torn 1 teaspoon salt sufficient water to boil chicken

Method of preparation: In a large pot add sufficient water. Add chicken pieces, ginger, screwpine leaves and salt. Boil till the chicken is cooked. Remove chicken and set it aside. Save chicken stock to cook rice and make soup. //Step 2:Marinade// Ingredients: 1in ginger;grated 2 cloves garlic;grated 1 teaspoon tumeric powder 1 and 1/2 teaspoon honey salt to taste sufficient oil to fry a little water

Method of preparation: In a bowl mix ginger,garlic,tumeric powder and salt with a little water. Apply the thick paste on boiled chicken pieces. Marinate for 30 minutes. Then apply a layer of honey on the chicken and set aside. In a wok heat some oil. Fry the marinated and glazed chicken till it is golden. Set aside. //Step 3:Rice// Ingredients: 500gm long grain rice 2 tablespoon oil 2 shallots;grated 2 cloves garlic;grated 2 and 1/2 cups chicken stock(from boiled chicken) 1 and 1/2 tablespoon sesame oil 2 screwpine(pandan) leaves;knotted salt to taste

Method of preparation: Put rice in a pot. Add water. Rinse till the water runs clear. Drain. Set aside. Heat oil in a wok. Add shallot and garlic. Fry till the smell is fragrant. Add in the washed rice. Stir briskly for 2 minutes. Pour the contents of the wok into a large empty pot. Add chicken stock, sesame oil, screwpine leaves and salt. Add water to bring the fluid level to 1 1/2in above the rice level. Cook uncovered on medium heat till the liquid boils. Reduce heat to low flame. Partially cover the pot. Cook till the liquid has been absorbed by the rice. Turn off flame .Cover pot tightly. Let the rice cook on its own steam for 10 minutes. Uncover. Run a fork through to separate the grains. Cover and set aside. //Step 4:Soup// <span style="background-color: #ffffff; display: block; font-family: Tahoma,Arial,sans-serif; font-size: 12px; text-align: justify;">Ingredients: <span style="background-color: #ffffff; display: block; font-family: Tahoma,Arial,sans-serif; font-size: 12px; text-align: justify;">Chicken stock;the balance 1 stalk spring onion;chopped 1 stalk coriander leaves;chopped salt to taste ground black pepper

<span style="background-color: #ffffff; display: block; font-family: Tahoma,Arial,sans-serif; font-size: 12px; text-align: justify;">Method of preparation: <span style="background-color: #ffffff; display: block; font-family: Tahoma,Arial,sans-serif; font-size: 12px; text-align: justify;">Heat chicken stock in a pot at low flame (add water if it is too concentrated). Add spring onion, coriander leaves, pepper and salt. Simmer. <span style="background-color: #ffffff; display: block; font-family: Tahoma,Arial,sans-serif; font-size: 12px; text-align: justify;">//Step 5:Sauce// <span style="background-color: #ffffff; display: block; font-family: Tahoma,Arial,sans-serif; font-size: 12px; text-align: justify;">Ingredients: <span style="background-color: #ffffff; display: block; font-family: Tahoma,Arial,sans-serif; font-size: 12px; text-align: justify;">2 cloves garlic 6 dried red chillies;remove seeds and tear 5 fresh red chillies;sliced lime juice to taste sugar to taste 1/2 cup water

<span style="background-color: #ffffff; display: block; font-family: Tahoma,Arial,sans-serif; font-size: 12px; text-align: justify;">Method of preparation: <span style="background-color: #ffffff; display: block; font-family: Tahoma,Arial,sans-serif; font-size: 12px; text-align: justify;">In a blender put all the ingredients together. Coarse grind. Pour contents into a bowl. <span style="background-color: #ffffff; display: block; font-family: Tahoma,Arial,sans-serif; font-size: 12px; text-align: justify;">Garnishings: <span style="background-color: #ffffff; display: block; font-family: Tahoma,Arial,sans-serif; font-size: 12px; text-align: justify;">1 romaine lettuce;shredded 2 tomatoes;sliced 1 cucumber;sliced <span style="background-color: #ffffff; display: block; font-family: Tahoma,Arial,sans-serif; font-size: 12px; text-align: justify;">To serve: <span style="background-color: #ffffff; display: block; font-family: Tahoma,Arial,sans-serif; font-size: 12px; text-align: justify;">Put rice in a plate. Top it off with the fried glazed chicken. Add the garnishings. Scoop some sauce in a spoon and spread over the chicken. Ladle some soup into a bowl. Serve. <span style="background-color: #ffffff; display: block; font-family: Tahoma,Arial,sans-serif; font-size: 12px; text-align: justify;">Note : The hotness of the sauce can be controlled by adjusting the number of dried and fresh red chillies

__**Nasi Ayam "Melayu"**__

__**Nasi Ayam Hainan**__