HONEY-ROASTED HAINANESE CHICKEN RICE BAN­QUET

The Australian Women’s Weekly Food Magazine - - Lifestyle Food -

PREP + COOK TIME 2 HOURS 20 MIN­UTES (+ RE­FRIG­ER­A­TION) SERVES 6

You will need to start this recipe the day be­fore.

1.6kg whole chicken

2 ta­ble­spoons rock salt

2 green onions, cut into 5cm lengths

50g piece gin­ger, sliced

2 ta­ble­spoons honey

2 tea­spoons chi­nese five spice

¼ tea­spoon ground white pep­per

2 ta­ble­spoons rice wine vine­gar

2 ta­ble­spoons gluten−free soy sauce

1 le­banese cu­cum­ber (130g)

1 ta­ble­spoon rice wine vine­gar, ex­tra

1 cup loosely packed co­rian­der sprigs sliced fresh long red chilli and ex­tra gluten−free soy sauce, to serve

CHICKEN BROTH

1 litre (4 cups) gluten−free chicken stock

1 litre (4 cups) wa­ter

300g daikon, chopped finely

2 green onions, cut into 5cm lengths

50g piece gin­ger, sliced

FRA­GRANT RICE

1 litre (4 cups) gluten−free

chicken stock

15g piece gin­ger, sliced

2 cloves gar­lic, un­peeled, bruised

2 cups (400g) medium−grain

brown rice

CHILLI GIN­GER SAUCE

2 fresh long red chill­ies, chopped

3 large cloves gar­lic, chopped

50g piece gin­ger, peeled, chopped

1 green onion, chopped

2 ta­ble­spoons gluten−free soy sauce

1 tea­spoon honey

1 Rub chicken all over with salt; rinse in cold wa­ter, pat dry with pa­per towel.

2 Fill chicken cav­ity with green onion and gin­ger; se­cure legs with kitchen string. Whisk honey, five spice, pep­per, vine­gar and sauce in a large bowl, add chicken; turn to coat. Leave, breast−side down, in mari­nade. Cover; re­frig­er­ate, overnight, turn­ing oc­ca­sion­ally.

3 Pre­heat oven to 240°C/220°C fan.

4 Mean­while, make chicken broth.

5 Place chicken in a roast­ing pan; dis­card mari­nade. Roast chicken for 20 min­utes. Re­duce oven to 200°C/180°C fan; roast a fur­ther 50 min­utes or un­til juices run clear when the thick­est part of a thigh is pierced. Cover; keep warm.

6 Mean­while, make rice.

7 Make chilli gin­ger sauce.

8 Us­ing a juli­enne peeler or spi­raliser, cut cu­cum­ber into ‘spaghetti’; com­bine with ex­tra vine­gar in a small bowl.

9 Cut chicken into six pieces.

Place rice in serv­ing bowls, top with chicken and cu­cum­ber ‘spaghetti’. Spoon broth over rice and pan juices over chicken; top with co­rian­der. Serve with chilli gin­ger sauce, sliced chilli and ex­tra gluten−free soy.

CHICKEN BROTH

Bring stock, gin­ger and gar­lic to the boil in a medium saucepan; stir in rice. Re­duce heat to low; cook, cov­ered, for 45 min­utes or un­til liq­uid is ab­sorbed.

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