Steamed Rice with Grilled Chicken
Minuman • Malaysia
How to Make Steamed Rice with Grilled Chicken (Traditional & Healthy Version)
Steamed Rice with Grilled Chicken, or 'Nasi Kukus dengan Ayam Panggang', is a beloved staple in Malaysian households and eateries. This dish captures the essence of Malaysia's multicultural cuisine, combining aromatic local rice with perfectly grilled, marinated vegetarian 'chicken' for a wholesome meal. The rice is gently steamed with pandan leaves, infusing it with a delicate fragrance, while the plant-based grilled 'chicken' is seasoned with a blend of traditional spices and herbs such as serai (lemongrass), kunyit (turmeric), and halia (ginger). This dish reflects the Malaysian way of balancing simple, nourishing ingredients with vibrant flavors. It can be enjoyed at any time of day and is often served with a side of ulam (fresh local herbs) or a light sambal. Steamed Rice with Grilled Chicken is not only filling but also provides a taste of home for many Malaysians. Its health-conscious adaptation makes it perfect for calorie counters while honoring authentic local flavors and ingredients.
Bahan-bahan(untuk 1 individual serving with rice and vegetarian grilled chicken)
- 1 cup Beras wangi (fragrant local rice) (Jasmine or Basmati is acceptable)
- 2 leaves Pandan leaves (tie into a knot)
- 200g Vegetarian chicken fillet (plant-based, high-protein)
- 1 stalk Serai (lemongrass) (bruised)
- 1/2 tsp Kunyit (turmeric powder)
- 1-inch knob Halia (ginger) (grated)
- 2 cloves Bawang putih (garlic) (minced)
- 1 tbsp Light soy sauce (low sodium)
- 1 tsp Minyak zaitun (olive oil) (for grilling)
- to taste Salt & pepper
- small handful Ulam (fresh local salad greens) (optional for serving) - pilihan
Arahan
- 1
Rinse the fragrant rice thoroughly until the water runs clear. Combine with 1.5 cups water and pandan leaves in a rice cooker or steamer.
3 minutes
Pandan leaves add a signature aroma—tie them in a knot for easy removal.
- 2
Steam the rice until fluffy and cooked through, about 15-20 minutes. Discard pandan leaves and fluff the rice gently.
20 minutes
Avoid overcooking to maintain a light, airy texture.
- 3
Prepare the vegetarian chicken marinade: blend serai, kunyit, halia, bawang putih, soy sauce, olive oil, salt, and pepper.
5 minutes
Marinating longer (30 minutes) enhances flavor, but a quick marinade still works.
- 4
Coat the vegetarian chicken thoroughly with the marinade.
2 minutes
Massage gently for deeper flavor penetration.
Kenapa hidangan ini sihat
Steamed Rice with Grilled Chicken (vegetarian version) is a balanced meal with lean plant protein, whole grains, and plenty of herbs for added micronutrients. Steaming and grilling are both healthy cooking methods that retain nutrients while minimizing excess fat. This dish is low in saturated fat and cholesterol, high in vitamins and minerals, and perfect for those tracking calories or seeking a wholesome Malaysian meal.
This dish is rich in plant-based protein and fiber, particularly when using high-protein vegetarian chicken and pairing with ulam. Jasmine or basmati rice provides complex carbohydrates for sustained energy. The addition of turmeric, ginger, and lemongrass offers natural anti-inflammatory and antioxidant properties. Olive oil is used sparingly, keeping saturated fats low. The meal is naturally dairy-free and can be gluten-free if gluten-free soy sauce is used, making it suitable for many diets.
Petua
- 💡Tip 1: Use freshly bruised lemongrass for the best aroma in the marinade.
- 💡Tip 2: Don't skip the pandan leaves when steaming rice for authentic Malaysian fragrance.
- 💡Tip 3: Serve with a light, homemade sambal for added kick without extra calories.
Penyimpanan & hidangan
Store leftover rice and vegetarian chicken in separate airtight containers in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving before serving to preserve moisture and flavor.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 420.0 kcal |
