Crispy chicken and rice
SERVES 4 // PREP TIME 20 MINS // COOK 2 HOURS 20 MINS (PLUS CHILLING)
“This is a technique I learnt at Fat Carrot Farm and is on heavy rotation for our staff meals,” says Bianca Johnston. “This recipe fits in with what we are about at Tom McHugo’s, making the most of what you have. It came out of the need to use meat off the carcasses in a stock, but can also be made by poaching chicken wings.”
2 kg chicken wings
1 red onion, finely sliced, trimmings reserved
½ cup finely chopped coriander stalks and leaves, plus extra leaves to serve 400 gm (2 cups) medium- or long-grain rice, rinsed in cold running water
70 gm desiccated coconut 6 garlic cloves, sliced
1 bunch gai choy or mustard leaves, roughly chopped 150 gm wombok, shredded 30 ml fish sauce
60 ml (1/4 cup) lemon juice, plus extra wedges to serve Chilli oil and toasted desiccated coconut, to serve
1 Preheat oven to 200°C. Place chicken wings in a single layer in a flameproof ovenproof dish. Roast until golden (45 minutes). 2 Transfer wings to a large stockpot and deglaze reserved oven dish over medium heat with enough water to cover base. Continue cooking, scraping and stirring to release any bits stuck to the base
(3-4 minutes). Transfer mixture to stockpot. Add 4 litres cold water with coriander and reserved onion trimmings. Bring to a simmer over medium heat, then reduce heat to low and simmer until wings are soft, but not completely falling apart and stock is well flavoured (1 hour).
3 Strain stock over a large bowl, then transfer to a jug and place in the freezer until fat solidifies. 4 Meanwhile, when wings are cool enough to handle, remove meat (discarding bones). You should have 600-700gm meat. 5 Remove solidified fat from stock and reserve. Heat 500ml stock in a saucepan over medium heat and add rice (reserve remaining stock for another use, see note). Season with 1 tsp salt flakes. Bring to the boil, then reduce heat to low, cover with a lid and cook until liquid is absorbed (12-14 minutes). Set aside, covered, until needed.
6 Heat reserved chicken fat (add a little oil, if necessary) in a large heavy-based frying pan over medium-high heat and cook chicken meat, stirring occasionally, until crisp and golden (15 minutes). Add coconut and cook, stirring, until golden, adding a ladle of extra stock if over-browning (1 minute). Stir in garlic and cook until fragrant (3 minutes).
7 Add onion, coriander, mustard greens and wombok, and cook until lightly wilted but still retaining some texture (1 minute). Season with fish sauce and 1 tsp salt flakes. Remove from heat and stir in lemon juice. Serve with rice, topped with chilli oil, toasted coconut and extra coriander. Note Leftover chicken stock can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.