Preparation time is 10minutes
Cook time is 1hours 30minutes
Total time is 1hours 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 cup long grain rice
- 2tablespoons sesame oil (to drizzle)
- 1 long red chilli, sliced (to garnish)
- 1 bunch coriander (with roots)
- 2 cm piece fresh ginger, thinly sliced
- 4 spring onions, trimmed
- 1.50kilograms whole chicken
- 10milliliter soy sauce (to drizzle)
- 1/4 cup Chinese cooking wine
Nutrition per serving
4020kJ / 960Cal
4020 Kilojoules or 960 Calories
46% of daily energy intake*
Protein
79.5grams
Fat
57.2grams
Carbs
37.5grams
Sugars
1.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place chicken in a large saucepan. Cover with cold water. Flatten half the onions with the side of a knife and add to pan with the wine, ginger, coriander roots and stalks, reserving sprigs to garnish. Slice remaining onion and reserve. Place pan over medium heat and bring to the boil. Reduce heat to medium-low. Simmer for 45 minutes or until chicken is cooked through. Remove from heat, cover and set aside.
Step 2 of 4
Once cool, remove meat from chicken and shred. Cover and chill. Discard skin and carcass. Strain the cooled stock through a fine sieve lined with paper towel or muslin. Return stock to clean pan. You will need 12 cups of stock.
Step 3 of 4
Rinse rice under cold water until the water runs clear. Add clean rice to stock. Bring to the boil over high heat. Reduce the heat to medium. Simmer for 40 minutes or until mixture is like porridge.
Step 4 of 4
Spoon rice into serving bowls. Top with shredded chicken, reserved spring onion, reserved coriander sprigs and sliced chilli. Serve drizzled with soy sauce and sesame oil.
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