How to Make Chicken Rice Plate with Wing (Traditional & Healthy Version)
Chicken Rice Plate with Wing, known locally as 'Nasi Ayam dengan Kepak', is a staple in Malaysian lunch culture. This iconic dish reflects Malaysia’s multicultural culinary heritage, blending Chinese-style poached chicken, aromatic rice infused with pandan and ginger, and a vibrant chili sauce. The combination of tender chicken wing, fragrant rice, and fresh cucumber slices creates a comforting meal beloved across the country. Traditionally found at hawker stalls and cafes, Chicken Rice Plate with Wing stands as a symbol of communal dining and local flavors, often enjoyed during midday breaks or family gatherings. What makes this dish exceptional is the use of local ingredients such as pandan leaves and lemongrass, elevating the rice’s aroma and taste profile. The Malaysian version incorporates subtle flavors and lighter oils, making it a healthier option for calorie-conscious eaters. The vibrant chili sauce, typically made with cili merah, fresh lime, and ginger, adds a zesty kick that perfectly complements the tender chicken wing. Whether you’re seeking a nutritious lunch or an authentic taste of Malaysia, Chicken Rice Plate with Wing offers both tradition and wholesomeness in every bite.
Ingredients
- 2 pieces Chicken wings (kepak ayam)
- 1 cup Uncooked white rice (beras)
- 2 leaves Pandan leaves (daun pandan)
- 1 inch Ginger (halia, sliced)
- 3 cloves Garlic (bawang putih, minced)
- 1 stalk Lemongrass (serai, bruised)
- 1/2, sliced Cucumber (timun)
- 2 tablespoons Light soy sauce (kicap cair)
- 1 tablespoon Vegetable oil (minyak masak)
- 2 tablespoons Chili sauce (homemade with cili merah, lime, ginger)
- 1/2 teaspoon Salt (garam)
- 2 stalks Spring onion (daun bawang, chopped)
Step-by-step instructions
Step 1 · Rinse the rice and drain
Rinse the rice and drain. In a pot, heat vegetable oil and sauté garlic, ginger, and lemongrass until fragrant.
Step 2 · Add rice and stir to coat with aromatics
Add rice and stir to coat with aromatics. Add pandan leaves and 1.5 cups water. Bring to a boil, then reduce heat and cook covered until rice is fluffy.
Step 3 · Season chicken wings with salt
Season chicken wings with salt. Poach in simmering water with ginger and lemongrass until cooked through.
Step 4 · Slice cucumber and arrange on plate
Slice cucumber and arrange on plate. Chop spring onion if using for garnish.
Step 5 · Prepare chili sauce: blend cili merah
Prepare chili sauce: blend cili merah, lime juice, ginger, and a pinch of salt until smooth.
Step 6 · Plate aromatic rice
Plate aromatic rice, top with poached chicken wing, cucumber slices, and drizzle light soy sauce. Serve with chili sauce and garnish with spring onion.
Why this recipe is healthy
Choosing Chicken Rice Plate with Wing for lunch is a wise option for health-conscious Malaysians. It balances lean protein, complex carbohydrates, and antioxidants from herbs and vegetables. The use of minimal oil and fresh ingredients ensures a lighter meal without sacrificing authentic flavor. This recipe supports healthy eating habits, making it suitable for weight management, diabetic diets, and families seeking nutritious lunch options.
A note on tradition
Chicken Rice Plate with Wing is especially popular in urban areas like Kuala Lumpur and Penang, where multicultural influences shape local food traditions. Often enjoyed as a lunch staple at kopitiams and hawker stalls, it reflects Malaysia’s fusion of Chinese, Malay, and regional flavors. The dish is not tied to specific festivals but is a beloved everyday meal, symbolizing Malaysia’s vibrant food culture and communal dining habits.