Nasi Ayam Legend 6 Juta View, Tutorial Lengkap
Nasi Ayam Legend 6 Juta View, Tutorial Lengkap is a medium Indonesian recipe that serves 4. 650 calories per serving. Recipe by Che Nom on YouTube.
Prep: 30 min | Cook: 2 hrs 45 min | Total: 3 hrs 35 min
Cost: $14.27 total, $3.57 per serving
Ingredients
- 2 kg Whole Chicken (about 1 medium chicken, cleaned and patted dry)
- 6 pieces Garlic Cloves (coarsely chopped)
- 3 cm Fresh Ginger (peeled and coarsely chopped)
- 2 stalks Green Onions (separate white parts for stock, green parts for garnish)
- 3 leaves Pandan Leaves (tied into a knot)
- 1 stalk Lemongrass (bruised to release flavor)
- 3 cups Long Grain Rice (washed 3‑5 times, drained)
- 1.5 tsp Salt (for rice seasoning)
- 0.25 tsp Turmeric Powder (adds a subtle golden hue)
- 7 large Red Chilies (seeds removed, roughly chopped)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Granulated Sugar (adjust to taste)
- 3 tablespoons Sweet Soy Sauce (Kecap Manis) (for the sweet glaze)
- 0.5 tsp Additional Salt (for the sweet soy glaze)
- 2 cups Vegetable Oil (for deep frying)
- 1 tablespoon Sesame Oil (adds aroma to the glaze)
- 2 tablespoons Honey (for the final glaze)
- 1 medium Cucumber (thinly sliced for garnish)
- 1 medium Tomato (thickly sliced for garnish)
Instructions
Prepare Aromatics
Roughly chop the garlic cloves and ginger. Separate the white parts of the green onions for the stock and set the green tops aside for garnish.
Time: PT10M
Make Chicken Stock
Place the whole chicken in a large stockpot. Add the chopped garlic, ginger, white onion parts, pandan leaves, bruised lemongrass, and enough water to fully submerge the bird (about 3 L). Bring to a gentle boil, then reduce to a low simmer and cook for 45‑60 minutes until the chicken is tender.
Time: PT1H
Separate Chicken and Strain Stock
Using tongs, remove the cooked chicken and set aside to cool slightly. Strain the broth through a fine mesh strainer into a large bowl; reserve the clear stock for later steps.
Time: PT5M
Wash and Drain Rice
Rinse the rice in a bowl of water, swishing gently. Drain and repeat 3‑5 times until the water runs clear.
Time: PT5M
Toast Rice in Chicken Fat
In a large pan, melt the rendered chicken fat (or use a splash of vegetable oil). Add a small portion of the minced garlic and ginger, sauté until fragrant and lightly golden. Add the drained rice and stir‑fry for 2‑3 minutes so each grain is coated.
Time: PT5M
Temperature: medium heat
Cook Rice in Stock
Transfer the toasted rice to the rice cooker. Add 4.5 cups of the reserved chicken stock (1.5 cups per cup of rice), the pandan leaves, a pinch of salt, and turmeric powder. Start the rice cooker and let it finish its cycle.
Time: PT30M
Prepare Chili Sauce
In the blender, combine the red chilies, remaining garlic and ginger, lemon juice, ½ cup of chicken stock, and a pinch of salt. Blend until smooth. Transfer to a saucepan, bring to a gentle boil, then simmer for 10‑12 minutes. Taste and add sugar if you prefer a sweeter balance.
Time: PT15M
Temperature: medium heat
Make Sweet Soy Glaze
In a small saucepan, combine ½ cup of chicken stock, the sweet soy sauce, additional salt, and bring to a boil. Reduce heat and simmer for 5‑7 minutes until slightly thickened.
Time: PT10M
Temperature: medium heat
Fry the Chicken
Cut the cooled chicken into serving pieces (thighs, drumsticks, breast). Pat dry with paper towels. Heat vegetable oil in a deep pan to 170‑180°C (340‑355°F). Fry the pieces in batches, turning once, until golden brown and cooked through, about 4‑5 minutes per side.
Time: PT20M
Temperature: 170-180°C
Glaze Fried Chicken
Mix the honey with sesame oil. Brush the hot fried chicken pieces with the honey‑sesame glaze, then quickly drizzle the sweet soy glaze over them. Serve immediately.
Time: PT5M
Optional Light Soup (Using Remaining Stock)
If desired, bring any leftover stock to a boil, add diced potatoes (optional) and a pinch of salt. Simmer until potatoes are tender, about 12‑15 minutes. Garnish with sliced green onion tops.
Time: PT15M
Temperature: medium heat
Plate and Serve
Fluff the cooked rice and place on a serving platter. Arrange the honey‑glazed chicken pieces on top. Drizzle extra chili sauce and sweet soy glaze as desired. Garnish with cucumber slices, tomato wedges, and the reserved green onion tops. Serve the optional soup on the side.
Time: PT5M
Nutrition Facts
- Calories
- 650
- Protein
- 35 g
- Carbohydrates
- 80 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Contains meat, Contains soy (may contain gluten depending on soy sauce), Not vegetarian
Allergens: Soy, Honey, Sesame
Ingredient Substitutions
- Instead of Whole Chicken: Chicken thighs (about 1.5 kg)
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Fresh Ginger: Ground ginger (½ tsp)
- Instead of Green Onions: Leeks (white part)
- Instead of Pandan Leaves: Vanilla extract (a few drops)
- Instead of Lemongrass: Lemon zest (1 tsp)
- Instead of Long Grain Rice: Jasmine rice
- Instead of Salt: Sea salt
- Instead of Turmeric Powder: Paprika (for color)
- Instead of Red Chilies: Red bell pepper (for milder sauce)
- Instead of Lemon Juice: Lime juice
- Instead of Granulated Sugar: Brown sugar
- Instead of Sweet Soy Sauce (Kecap Manis): Regular soy sauce + brown sugar
- Instead of Additional Salt: Low‑sodium soy sauce
- Instead of Vegetable Oil: Canola oil
- Instead of Sesame Oil: Peanut oil (1 tsp)
- Instead of Honey: Maple syrup
- Instead of Cucumber: Zucchini
- Instead of Tomato: Red bell pepper
Equipment Needed
- Large Stockpot
- Cutting Board
- Chef's Knife
- Blender or Food Processor
- Frying Pan or Wok
- Rice Cooker
- Measuring Cups
- Ladle
- Spatula or Wooden Spoon
- Fine Mesh Strainer
Critical Steps — Do Not Skip
- Simmering the chicken stock gently to keep the meat tender.
- Toasting the rice in chicken fat before adding liquid for flavor and texture.
- Balancing the chili sauce with sugar and lemon juice for sweet‑sour flavor.
- Maintaining oil temperature while frying to avoid soggy or burnt chicken.
Chef Tips from the Video
- Reserve the rendered chicken fat from the stock; it adds authentic flavor when toasting the rice.
- Tie pandan leaves and lemongrass together to make removal easy after cooking.
- For extra aroma, add a small piece of kaffir lime leaf to the stock.
- Brush the honey glaze just before serving to keep the chicken skin crisp.
Troubleshooting
Rice turns out mushy or soggy.
Ensure the rice is well‑drained after washing and use the correct water‑to‑rice ratio (1.5 cups water per cup rice). If using a pot, avoid lifting the lid during cooking.
Chicken pieces are dry after frying.
Pat the chicken dry before frying and keep oil temperature steady. Do not over‑cook; remove when golden brown and internal temperature reaches 75°C (165°F).
Chili sauce is too thin.
Simmer the sauce a few minutes longer uncovered to reduce and thicken, or add a teaspoon of cornstarch slurry.
Sauce is overly spicy.
Add a bit more sugar and lemon juice, or blend in a spoonful of coconut milk to mellow the heat.
Storage
Refrigerator: Store leftover rice, chicken, and sauces in airtight containers for up to 3 days.
Freezer: Portion cooked chicken and stock; freeze for up to 2 months.
Room temperature: Do not keep cooked rice or chicken at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the chicken stock a day ahead; it develops deeper flavor.
- Chili sauce and sweet soy glaze can be refrigerated for up to 5 days.
- Rice is best served fresh, but leftover rice reheats well in a microwave with a splash of stock.
Frequently Asked Questions
What is the cultural significance and history of Nasi Ayam in Indonesian cuisine?
Nasi Ayam, meaning "chicken rice," is a beloved comfort food across Indonesia, often served at family gatherings, street stalls, and festive occasions. It reflects the Indonesian tradition of using aromatic herbs, chicken stock, and simple sauces to create a balanced, hearty meal.
What are the traditional regional variations of Nasi Ayam in Indonesia?
In Java, Nasi Ayam is commonly served with sweet soy glaze and sambal, while in Sumatra the rice may be cooked with coconut milk and the chicken is often spicier. Each region adds its own local herbs—such as kaffir lime in Bali or galangal in Sulawesi—to the stock.
How is Nasi Ayam traditionally served in Indonesian households?
Traditionally, Nasi Ayam is plated with a mound of fragrant rice, a few pieces of fried or roasted chicken, sliced cucumber, tomato wedges, and a side of chili sauce and sweet soy glaze. A small bowl of clear chicken broth or soup often accompanies the meal.
During which Indonesian celebrations is Nasi Ayam commonly prepared?
Nasi Ayam appears at birthday parties, wedding receptions, and the Islamic holiday of Eid al‑Fitr, where families prepare larger batches to share with guests. Its simplicity and ability to feed many make it a go‑to dish for celebrations.
What authentic ingredients give Nasi Ayam its distinctive Indonesian flavor?
Key authentic ingredients include chicken stock infused with garlic, ginger, pandan leaves, and lemongrass, as well as the use of sweet soy sauce (kecap manis) and a fresh red chili sauce. These create the characteristic sweet‑savory‑spicy balance of Indonesian cuisine.
What other Indonesian dishes pair well with Nasi Ayam?
Nasi Ayam pairs beautifully with side dishes such as urap (vegetable salad with coconut dressing), tempeh or tofu goreng, and a simple acar (pickled cucumber). A glass of es kelapa muda (young coconut water) complements the meal.
How has the modern version of Nasi Ayam evolved in contemporary Indonesian cooking?
Modern cooks often add honey glazes, use rice cookers for convenience, and incorporate blended chili sauces for a smoother texture. While the core flavors remain, presentation has become more plated and restaurant‑style, reflecting current food‑media trends.
What are the most common mistakes to avoid when making Nasi Ayam at home?
Common mistakes include boiling the chicken stock too vigorously, which makes the meat tough, and using too much water for the rice, resulting in mushy grains. Also, frying the chicken at too low a temperature leads to greasy, soggy pieces.
Why does this Nasi Ayam recipe use chicken stock for cooking the rice instead of plain water?
Cooking rice in chicken stock infuses each grain with savory depth, mirroring the traditional Indonesian technique of flavor‑layering. The stock also carries aromatics from garlic, ginger, pandan, and lemongrass, creating a richer base than plain water.
Can I make the chicken stock and sauces for Nasi Ayam ahead of time, and how should I store them?
Yes, the stock can be prepared up to 24 hours in advance and refrigerated; it may even develop more flavor. Chili sauce and sweet soy glaze keep well sealed in the refrigerator for up to five days. Reheat gently before serving.
What does the YouTube channel Che Nom specialize in?
The YouTube channel Che Nom focuses on Indonesian home cooking, offering clear step‑by‑step tutorials that blend traditional recipes with modern kitchen techniques. Che Nom emphasizes approachable, budget‑friendly meals for everyday cooks.
How does the YouTube channel Che Nom's approach to Indonesian cooking differ from other Indonesian cooking channels?
Che Nom combines high‑quality video production with detailed explanations of each step, often highlighting the cultural background of dishes. Unlike many channels that rush through recipes, Che Nom pauses to explain why each ingredient is used, making the learning experience more educational.
Last updated: November 2, 2026
