Malaysian chicken rice
Tender poached chicken with ginger and garlic rice, a chilli dipping sauce and cucumber.
- Time1 hr 15
- LevelMedium
- Costabout £3.11 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Bring the water to the boil in a large pan with half the ginger, the spring onions and the salt. Lower in the chicken, return to a very gentle simmer, cover and cook for 30 minutes.
30 min - 2
Lift out the chicken and rest it on a plate. Keep the broth. Rub the chicken with the sesame oil.
- 3
Heat the sunflower oil in a pan and fry the chopped garlic and remaining ginger for 2 minutes. Add the rice and stir for 1 minute.
2 min - 4
Pour in 500 ml of the hot broth, bring to the boil, cover and cook on the lowest heat for 12 minutes. Rest for 10 minutes off the heat.
12 min - 5
Blitz the fresh chillies with the vinegar, coconut sugar, lime juice and sauce garlic to make a chilli sauce.
- 6
Slice the chicken and serve with the rice, cucumber, chilli sauce and a small bowl of the hot broth.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.