Friday, 16 April 2010

Roasted Chicken Rice




Roasted Chicken Rice



1 whole chicken (about 1 1/2 kg
1 tbsp grated ginger
1 tsp finely chopped garlic
1 tbsp thick soy sauce
1 tbsp oyster sauce
2 tsp honey
1 tsp salt
1/2 tsp ground white pepper

1 cucumbers, sliced, to garnish
2 spring onions, to garnish


Chillie Sauce:
4 red chillies
2 cloves garlic, minced
3 cm young ginger, minced
1 1/2 tsp fresh lime juice
1 tbsp sugar
1/2 tsp salt
5 tbsp chicken stock or water


2 cups Basmathi rice
1 1/2 tbsp oil
2 pcs star anise
1 cinnamon stick
1 1/2 cm ginger, peeled and sliced
4 cloves garlic, minced
1/2 tsp salt
3 cups chicken stock


Trim the fat from the chicken, then rinse and pat dry. Combine the ginger , garlic, oyster sauce,soy sauce, honey, salt, pepper and five spice powder, then rub this mixture all over the chicken.

To make Chillie Sauce, grind all the ingredients in a blender.

Preheat oven to 200 C. Place the chicken in a roasting pan and roast in the oven for 20 minutes. Then reduce the heat to 170 C and roast for 30 - 40 minutes until the skin is browned and crisp. The chicken is cooked if the juices run clear when the thigh is pierced with a fork. Remove the chicken from the oven and set aside for 15 minutes. Then cut into serving portions.

While the chicken is roasting, rinse and drain the rice.
Heat the oil in a pan over medium heat and stir fry the ginger,garlic, star anise and cinnamon until fragrant, about 2 minutes. Add the rice and stir fry for 3 - 4 minutes. Add the salt and chicken stock and bring to a boil. Then lower the heat and simmer covered for 15 - 20 minutes, until rice is cooked.