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Fragrant chicken and rice with soy and chilli dressing
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This is a simplified version of Hainanese chicken rice. The chicken creates its own flavourful stock, which you then use to cook the rice.
4 garlic cloves, lightly bashed
1 small piece fresh turmeric, halved (or ½ tsp ground turmeric)
40g fresh root ginger, roughly sliced
1.5kg whole chicken
1 tsp sea salt
200g basmati rice, rinsed
28g pack fresh coriander, leaves picked
25g pack fresh mint, leaves picked
50g salted peanuts
3tbsp toasted sesame oil
3 tbsp soy sauce
2 ½ tbsp lime juice or rice vinegar
1 red chilli, finely chopped
1 garlic clove, finely sliced
1. Preheat the oven to 200° C, gas mark 6. Boil the kettle. Tip the garlic, turmeric and ginger into a lidded casserole dish or deep roasting tin (large enough to fit the chicken). Put the chicken on top. Pour over 600ml just-boiled water, scatter over the salt, then cover with the lid or tightly with foil; transfer to the oven and cook for 1 hour.
2. Remove the lid or foil and evenly sprinkle the rice into the liquid around the chicken. Cover again 9with two-tight fitting layers of foil if you don't have a well-fitting lid). Then return to the oven, turning the temperature up to 230° C, gas mark 9, for a further 25 minutes.
3. Meanwhile, whisk the dressing ingredients together and season. Let the rice and chicken stand for 10 minutes before serving (discard any large pieces of ginger or turmeric). Scatter some coriander and mint over the chicken, then put the dressing remaining herbs and peanuts (roughly chopped) on the table for people to help themselves.
Typical values per serving:
This recipe was first published in December 2020.