Arisa (Malaysian Blended Chicken)
Arisa is a unique dish only found in state of Johor, Malaysia. It is very rare nowadays, normally only served to royalty and social elites of Johor at formal functions and celebrations. This rarity reflects its passing as an oral tradition between mother to daughter.
Ingredients
- 2 young chickens weighing 1.2 kg
- 500 g oats
- 4 red onions
- 15 cloves garlic
- 15 cardamom seeds
- 10 whole cloves
- 50 mm piece cinnamon stick
- 100 mm fresh ginger
- 2 tablespoons white pepper
- Salt to taste
- 340 g ghee
- Onions, chopped
Ingredients for 12 servings (2 kg) · the original recipe
Method
- 1
Clean the chicken, and cut into fourths.
- 2
Place the chicken in a stock pot.
- 3
Blend the ginger and garlic. Cut red onion into quarters, and put the blended ingredients and onion into the stock pot.
- 4
Add 12 glasses of water, salt, cardamon seeds, cinnamon sticks and cloves.
- 5
Bring the chicken to boil.
Stovetop - 6
Take out the chicken, debone it, and blend it into puree.
- 7
Sieve the chicken stock, bring it to boil again, add in the chicken puree, oats, white pepper, and salt to taste.
Stovetop - 8
Stir nonstop until it thickens. Add in half of the ghee, and stir until the mixture is smooth.
- 9
Pour the mixture into a square mold, and make a depression in the middle.
- 10
Use the rest of the ghee to fry the onions. Place the fried onions into the depression.
Stovetop - 11
Sprinkle additional fried onions on top to garnish.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
Ratings and comments
0 votes · 0 comments. Rate it on its own, or add a comment for the next cook.
Made it? Sign in to rate it and leave a note for the next cook.
