serves
6
prep
10 minutes
cook
1 hour
difficulty
Mid
serves
6
people
preparation
10
minutes
cooking
1
hour
difficulty
Mid
level
Stream free On Demand
Episode 1
episode • The Streets With Dan Hong • cooking • 25m
G
episode • The Streets With Dan Hong • cooking • 25m
G
Ingredients
- 1 whole chicken (1.8kg)
- 10 cm fresh ginger, peeled and cut into 6mm slices
- 3 stalks spring onion greens
- 2 bunches coriander leaves
Broth
- 4 litres water
- 2 bunches coriander root
- 2 cm ginger, peeled and sliced
- 3 stalks spring onion, whites only
- 2 tbsp salt
Rice
- 2 cups jasmine rice
- 2 cm ginger, peeled and mined
- 3 cloves garlic, minced
- Pinch salt
- 2 tbsp vegetable oil
- ½ tsp sesame oil
- 2 cups chicken broth from poaching
Chilli Sauce
- 6 spicy red chillies, chopped
- 1 shallot, chopped
- 2 tbsp chopped peeled fresh ginger
- 2 cloves garlic, minced
- ½ tsp salt
- 1 lime, juice
- ¼ cup broth
- Thinly sliced cucumber and sweet soy, to serve
Cooling time: 10 minutes
Instructions
- Rub the chicken all over with salt, rinse well inside and out, this will help to clean the chicken. Pat dry and season inside and out with salt. Stuff the inside of the chicken with coriander, ginger and the green tops of the spring onions.
- For the chicken, add all of the ingredients for the broth in a large pot over medium heat.
- Gently lower the chicken into the stock breast side down. Cover with the lid and boil for 5 minutes. Turn the heat off and allow the chicken to steep for 35-40 minutes. This will gently cook the chicken.
- Remove and place the cooked chicken into an ice bath, submerge completely in the ice water for 10 minutes. This will stop the cooking process and prevent the chicken from drying out. Remove and set aside.
- For the rice, rinse and soak rice in cold water, set aside. Meanwhile, grind the ginger and garlic with a pinch of salt in a mortar and pestle until it forms a rough paste.
- Add oil to a medium heavy-based pot over medium heat, saute the ginger and garlic for a few minutes until fragrant. Strain and add the washed rice, sesame oil, a pinch of salt and the chicken broth to the pot. Cover with a lid and simmer on the lowest temperature until the rice is tender, about 15 minutes.
- For the red chilli sauce, blend all of the ingredients for the chilli sauce until they form a paste. Taste and adjust to your liking.
- To serve, halve the chicken through the breast bone, turn on its side and half again. Alternatively, remove the meat from the bones and place on your serving plate. Season with a splash of light soy, sesame oil and cover with a ladle of the warm broth. Place cucumber slices around the chicken and garnish with coriander. Serve with sweet soy, chilli sauce, and broth on the side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 1
