This dish is a fusion of East meets West. Roasting the chicken instead of steaming or boiling the chicken.
Rinse chicken and pat dry.
Mix the ginger juice, soy sauce, honey, salt, pepper and five spice powder. Rub this mixture all over the chicken.
Set aside for 30 mins to marinate.
Meanwhile, grind all the Chilli Sauce ingredients in a blender.
Preheat oven to 190 C.
Place the chicken in a roasting pan and roast for 20 mins.
Reduce the heat to 170 C and roast for 30 mins 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 and rest it for 10 mins.
Cut into serving portions.
While the chicken is roasting, cook the Rice.
Rinse and drain the rice.
Heat the oil in a pan over medium heat and stir fry the ginger and garlic until golden brown, about 2 mins.
Add the rice and stir fry for 3 - 4 mins until fragrant.
Add salt and 600 ml of the chicken stock and bring to a boil.
Lower the heat and simmer covered for 15 - 20 mins, until rice is cooked. Alternatively, cook in the rice cooker.
Arrange chicken pieces neatly on a serving platter. Drizzle any juices in the roasting pan over the chicken and serve with individual plates of Rice and Chicken Rice Chilli Sauce on the side.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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