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Nasi Ayam Bermadu (Malaysian Chicken)
Chicken Rice with Honey
1 1/2 kg. whole chicken
2 cups long grain rice
14 shallots
12 pips garlic
1/2 inch long ginger
2 tsp. salt (or as needed)
1/2 tsp. black pepper
4 Tbls. cooking oil
4 Tbls. honey

Ingredients for Chicken Stock:
250 gm chicken bones
750 ml water
salt to taste

Ingredients for Chili Sauce:
5 red chilies
4 pips garlic
1 lime
1 Tbls. sugar
1/2 inch long ginger
1/4 tsp. salt

Garnishing Ingredients:
1 cucumber
1 tomato
1 spring onion
2 tsp. sesame oil
2 tsp. light soya sauce


Preparation of Ingredients:
Boil chicken bones with water to obtain chicken stock. Add salt to taste. Smash 8 shallots, 6 pips garlic, and ginger.
Clean the chicken and stuff the inside with the smashed ingredients. Rub the skin with salt and pepper. Finely slice the remaining shallots and chop the remaining garlic. Set aside. Pound the red chilis, ginger, and garlic together. Extract the lime juice. Add lime juice, sugar, and salt to the pounded ingredients. Set aside mixture. Finely slice the cucumber and tomato. Cut the spring onions into 2cm lengths.
Mix the sesame oil and light soya sauce together.
Wash the rice grains.

Heat oil in wok. Fry the chopped garlic and sliced shallots until golden brown. Then add in the washed rice grains and continue to fry until fragrant.
Transfer the fried rice grains into a rice cooker. Add in the chicken stock and continue to cook until rice is done.
Steam the chicken in a wok or steamer for about 20 minutes or until the chicken is tender. Once the chicken is cooked, remove from heat and cut into bite-size pieces. With 3 Tbls. of oil, fry the chicken in a wok adding 4 Tbls. honey gradually and evenly.

Arrange the cucumber slices and tomato slices around the edge of a serving platter. Place the chicken pieces in the center of the same platter. Sprinkle the spring onions over the chicken and pour the mixed sesame oil and light soya sauce over it.

Serve chicken with the steamed rice and chili sauce for an authentic Malaysian meal!!

Preparation Time: Serves:
Recipe Origin: Malaysia
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