106 AWW FOOD • ISSUE TWENTY-ONE
HONEY-ROASTED
HAINANESE CHICKEN
RICE BANQUET
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 orspiraliser, 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.