Nasi Ayam is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is considered one of the popular dishes in Southeast Asia, especially in Malaysia, Singapore and Thailand. Its a combination of garlic chicken stock rice, together with roasted or steamed chicken with soy and chilli sauce; and a hot chicken soup.
- Palm Oil
- Chicken Stock
- Sodium Benzoate (E211)
- Cook 4 cups of rice. Once it's cooked, add in 50g of "Original Nasi Ayam" paste, salt according to your taste, mix it well and let it rest for 1 -2 minutes.
- Marinated the 400g chicken with the 40gm chicken rice paste and cook it by steam or bake.
- With 10g of chicken rice paste, mix it in 500ml water and let it boil.
- To make the soup taste interesting add in a few tomatoes and spring onions.
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