Most of us love Nasi Ayam or Chicken Rice…. There are a lot of varieties that are available for Nasi Ayam such as Nasi Ayam Hainan, Nasi Ayam Kampung, Nasi Ayam Berlada, Nasi Ayam Berempah, Nasi Ayam Madu and Nasi Ayam What So Ever!….
The most important thing about Nasi Ayam is the RICE and the AYAM (Chicken)… The rice is the main factor for a good Nasi Ayam… The rice must be moist and not dry.. on top of that, the rice must have the taste of the chicken stock plus the aroma… What I want to highligh here is, a good Nasi Ayam you can eat only the rice without any other add on.
Secondly, the AYAM or the chicken must be perfect. The chicken must be soft and juicy… without that.. please don’t call it Nasi Ayam.
Besides all that, the soup and sambal also give an extra credit for a good Nasi Ayam.
Sometime I do eat Nasi Ayam from the stalls or restaurant an I found that these are the common failure that kicked my appetite off:
- The rice are too dry… still acceptable but still can eat la…..
- The rice are not well cooked. (mentah) – potong steam betol yang ni
- The chicken are too dry…
- The chicken are too hard…sometime can’t even chew the chicken…
- The chicken no taste at all… forget it…
- Too much MSG (ajinomoto) in the soup.. it will make me feel thirsty
Sometime I feel that I’m not getting what I’m paying for….
Nowadays, the price of Nasi Ayam has gone up like the price of fuel also… Last time I can get a nasi ayam for RM2.50 only but now the price has shoot up to RM4 per plate (stall) and for the good nasi ayam like the Hainan restaurant it cost you more than RM10 per plate….
hehehhehe….. this is the last part….. I’ve so much of complaints about nasi ayam and I ask my wife to cook nasi ayam for me la…. so these are the standards that I’m looking at right now for a good nasi ayam…..
THE NASI AYAM