serves
4
prep
10 minutes
cook
1:20 hour
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
1:20
hour
difficulty
Easy
level
Ingredients
- 4 spatchcocks, first 2 wing tips and parson’s nose removed
- 2 packets Asian soup mix (see Note)
- 200 g (1 cup) glutinous rice (see Note), soaked overnight, drained
- 8 garlic cloves
- 12 ginkgo nuts (see Note), peeled
- sliced spring onions and cho-gochujang (Korean hot pepper paste with vinegar), to serve
Drink 2010 Howard Park Flint Rock Chardonnay ($27).
Instructions
Pat spatchcocks dry with paper towel. Remove ginseng and Chinese dates from soup mix and place in each spatchcock cavity with rice and garlic. Tie legs together with kitchen string. Season with salt and pepper.
Place remaining soup mix and ginkgo nuts in a saucepan. Place spatchcocks, breast-side up, in saucepan, cover with 2 litres water and bring to the boil. Boil for 20 minutes, skimming scum from the surface, then reduce heat to low–medium and simmer for 1 hour or until chicken legs fall apart and rice is cooked.
Transfer to serving bowls and top with broth. Using poultry shears, cut through breastbone and fan open chicken. Serve with spring onions and cho-gochujang.
Note
• Asian soup mix is available from Korean food shops and selected Asian food shops. Each packet contains dried chestnuts, dried ginseng root, Chinese dates (jujubes) and licorice root.
• Glutinous rice, available from Asian food shops, is also known as sticky or sweet rice.
• Ginkgo nuts are available in the frozen section of Asian food shops.
As seen in Feast magazine, Feb 2012, Issue 6.
Photography by John Laurie.
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.
