Poh Ling Yeow’s Chicken Rice

Celebrity chef Poh Ling Yeow shares a favourite chicken recipe for Malaysian chicken and rice. If you’re looking for a healthy chicken dinner but one that’s packed with flavour, make this tonight!

Poh says: The Malaysian way to serve chicken rice is with a ginger and spring onion paste and, in the Yeow family, also with Grandma Yeow’s delicious garlic chilli sauce. In certain parts of Malaysia, kicap manis is the third, all-important condiment. My mouth is watering as we speak. The only problem with this dish is you can’t stop and, if you are a lover of chicken, I doubt you will find another dish that celebrates it quite so thoroughly.

Serves: 4. Preparation Time: 30 mins. Cooking Time: 90 mins

Ingredients: for the chicken

1 whole chicken (free range and organic) with Parson’s nose and fat surrounding cavity cut away and reserved

3-4 cm ginger, sliced and bashed

5 spring onions knotted together

1 clove garlic, peeled and bashed

2 Tbs shaoxing rice wine

2 Tbs light soy

1 tsp sesame oil

1 tsp salt

Water to cover the chicken

1 spring onion, sliced finely

1 Tbs deep fried shallots

For the rice:

3 cups jasmine rice, washed 3 times and drained in a sieve

Parson’s nose + fat from cavity

2-3 Tbs vegetable or peanut oil

2 cloves garlic, peeled and chopped finely

2 slices of ginger, 5mm thick, bashed

1-2 pandan leaves, tied into a knot

1 tsp salt

4 1/2 cups chicken stock from poaching chicken

For the red sauce:

4-5 red long red chillies, sliced roughly

4-5 cloves garlic, peeled, sliced roughly

1/4 cup white vinegar

1-2 Tbs caster sugar

1 tsp salt

For the green sauce:

8 stalks spring onions, sliced finely

6-7cm ginger, peeled, grated finely

1 tsp salt

1/4-1/3 cup vegetable or peanut oil


1. Stuff all ingredients into chicken cavity then lower chicken, with cavity facing up, into a stock pot. Cover with water and bring to boil.

2. Cover, turn heat off and leave for 30 minutes. Return to a gentle heat and simmer gently, covered for another 45 minutes to an hour. Skim frothy impurities and oil off surface of the stock as it cooks.

3. Strain through sieve to remove bits and bones. Return to pot, add salt, cover and set aside.

4. To test if the chicken is cooked through, lift chicken by one of the legs and if it pulls away easily where the thigh joins the body, it is done. Remove pot from heat. Keep bird in the stock until ready to serve.

To make the rice:

1. To render chicken fat out slowly, heat oil, Parson’s nose and fat from cavity in a large non-stick saucepan, on low heat. When the pieces of fat have shrunken considerably and a little browned, add the garlic and ginger and sauté until they are both fragrant and slightly golden.

2. Add rice and toast for a few seconds. Add salt, pandan and stock. Stir and bring to boil. Reduce heat to medium and cook for 10 minutes with lid ajar, until most of the stock has been absorbed and pits dot the surface of the rice.

3. Cover and reduce to the lowest heat possible for another 10 minutes, then remove from heat and rest for an additional 15 minutes before uncovering and fluffing up with a fork or chopsticks. Cover and set aside.

To make the red sauce:

Blitz all ingredients in a blender until smooth. At the end, balance with more vinegar, sugar or salt if required.

To make the green sauce:

Combine spring onion, ginger and salt in a small bowl. Heat oil in a small saucepan on high heat until smoking and stand back while you pour this over the aromatics and salt as it will spit.

Assembling the dish

1. Remove chicken from the stock, (remove skin if you wish) debone, slice into 2cm wide pieces and arrange neatly in a pile on a dinner plate. Reduce stock on a boil for 5-10 minutes. Season further if required.

2. Serve about 1 cup of broth in 4 individual bowls, garnish each bowl with chopped spring onions and deep fried shallots. Press rice into a small rice bowl, then invert on individual dinner plates. Place all other elements at the centre of the table to share.

What’s your favourite chicken recipe?

Poh Ling Yeow’s Dark Hokkein Noodles

This is a dish my mum and great aunty Kim cook a lot for Sunday lunch or for big family get-togethers. There is always a big dish of this in the middle of the buffet table because the little ones love it. This is best eaten hot when the sauces haven’t been completely soaked up by the noodles giving them a delightfully slippery texture – Poh Ling Yeow

Serves: 2-3. Preparation Time: 15 mins Cooking Time: 15 min


2-3 Tbs vegetable oil

2-3 cloves garlic, finely chopped

250g pork neck or chicken, finely sliced

100g fish cake sliced into 5mm thick pieces (optional and available from Asian grocers)

10 medium green prawns, shelled, deveined and halved length ways

1/2 medium cabbage, shredded, 1cm width OR equivalent amount of Chinese cabbage, choy sum or bok choy, sliced into 4 cm pieces

3 Tbs thick soy (sometimes called caramel soy but is NOT kecap manis or dark soy)

2 Tbs oyster sauce

1 Tbs light soy

500g hokkien noodles

2 cups chicken stock or water


1. Heat oil in a medium sized wok and sauté garlic until slightly golden.

2. Combine pork, fish cake and prawns in wok and stir fry until cooked through and then add cabbage. Stir fry for a further 2 mins.*

3. Add caramel soy, oyster sauce, light soy, noodles and chicken stock or water. Simmer until cabbage and noodles are just tender and stock has reduced a little. Serve immediately.

* If using other Asian greens (which are a more watery vegetable), add at the end while noodles are simmering, so as not to overcook the vegetables. You want them to retain a nice crunch.

What’s your favourite Asian noodle dish?

Poh Ling Yeow’s Nyonya Chicken Curry

It’s curry week on SheSaid and celebrity chef Poh Ling Yeow shares her favourite recipe for authentic Nyonya chicken curry – a mainstay of every Malaysian potluck dinner.

You don’t get more definitively Malaysian than this classic Nyonya dish. It is the mainstay of every Malaysian pot luck dinner and the most outrageously out of place character at our Christmas buffet table, but there it always is right next to the ham. Hilarious! The first time I made this and it worked, I jumped around like a lunatic, I was so happy. I felt like I had conjured magic, to make a dish like this and have it hitting all those familiar notes of home – Poh Ling Yeow.

Serves 4-5


3 Tbs coconut cream

10 sprigs of curry leaves

1 star anise

2 whole cloves

1 cinnamon stick

1 1/2 kg chicken thigh fillets

500g baby chat potatoes, peeled, halved and parboiled

2 bird’s eye chillies deseeded and halved lengthways

500ml coconut milk

1 Tbs salt

1 tsp sugar

Rempah (wet spice paste)

3 Tbs ground coriander

1 tsp ground cumin

1 tsp ground fennel

15 dried long red chillies*, deseeded, soaked in boiling water until soft, drained and chopped

20g belacan

25g fresh turmeric root, peeled and sliced

3 cloves garlic, peeled, sliced

270g red eschallots OR Spanish onion, peeled, sliced

1/3 cup vegetable oil


1. To make the rempah, blend the rempah ingredients until you achieve a fine paste.

2. Heat heavy based saucepan or wok, to a medium heat. Add rempah, coconut cream, curry leaves, star anise, cloves and cinnamon stick and saute for about 10 minutes. You will know the paste is ready when it thickens, darkens in colour and the oil begins to separate from the mixture. Add chicken pieces and stir-fry for 1 minute. Add potatoes, chillies, coconut milk, salt and sugar. Cover and simmer until chicken and potatoes are cooked through.

2. Serve with steamed jasmine rice or roti canai.

Notes: There are several types of dried chillies. For this recipe please choose the type that are about finger sized. The smaller ones are very hot and the broader, larger ones mild. Also please never replace dried chillies with fresh ones as they don’t impart the smokiness of flavour and depth of colour required for this dish.

What’s your favourite curry recipe?

Poh Ling Yeow’s Persimmon Cake With Cream Cheese Icing Recipe

Masterchef all-star and celebrity chef Poh Ling Yeow says: “This is a great recipe for very ripe persimmons. Originally, I wasn’t much of a fan of that slippery, jelly like texture but now I love it. It’s wonderful to slice off its little calyx hat and scoop into a wobbly pot of intense sweetness – Mother Nature’s ready-made jam! For those of you who remain unsure, this is a great way to avoid wasting ripe persimmons. Both the original and the sweet type is suitable.”

Serves 10-12



Melted butter


1¼ cup caster sugar

1 cup full cream milk

2 eggs

3 – 4 very ripe original or sweet persimmons (you need 1½ cups of puree)

2 tsp vanilla bean paste or natural vanilla extract

2½ cups plain flour, sifted

½ tsp baking powder, sifted

2 tsp bi-carb of soda, sifted

2 tsp cinnamon

¼ tsp nutmeg

Generous pinch of ground cloves

½ tsp salt

Cream Cheese Icing

125g cream cheese, softened

½ cup icing sugar, sifted

1 Tbs lemon juice

50g unsalted butter, softened

1 tsp vanilla bean paste, or natural vanilla extract (optional)

? cup chopped toasted pecan nuts (see note)


1. Preheat oven to 160ºC or 150ºC fan forced.

2. For persimmon puree: Remove calyx and scoop pulp out with a spoon. Discard skin and seeds, then blitz pulp with a stick blender or blender to make 1½ cups of puree.
Set aside at room temperature.

3. For the cake: With a pastry brush, thoroughly grease ring tin with melted butter.
Spoon a couple of tablespoons full of plain flour into tin, turning and shaking it until the inside is completely coated.

4. Bang tin firmly on bench top to loosen excess flour, then discard.

5. With a whisk, roughly mix all the wet ingredients and sugar in a medium – large bowl.

6. Fold dry ingredients into the wet mixture in 3 to 4 batches until you have a relatively smooth batter.

7. Pour into the ring tin and bake for 50 mins to 1 hour, or until skewer comes out clean.

8. Allow cake to sit for a few seconds before turning out onto a cooling rack.
To prepare icing, combine all ingredients and cream with an electric mixer until pale and fluffy.

9. When cake has cooled completely, slather roughly with cream cheese icing and sprinkle nuts over the top.

Note: To toast pecan nuts, simply chop roughly and then dry toast in a frypan on a medium heat until nice and golden. You may also roast in a pre-heated oven at 160ºC for 5 to 10 mins. Cool before using.

What’s your best cake recipe?