Chinese chicken rice
- 5ml (1 tsp) vegetable oil
- 4 skinless chicken drumsticks
- 2 garlic cloves, thinly sliced
- 2 spring onions, roughly chopped
- 1 whole red chilli
- juice of 1 lime
- a small bunch of fresh coriander
- 10ml (2 tsp) fish sauce
- 1L (4 cups) clear chicken or vegetable stock
- 1 lemon grass stalk, bruised
- 15ml (1 tbsp) hoisin sauce
- 15ml (1 tbsp) oyster sauce
- 15ml (1 tbsp) thick soya sauce
- 4 large chicken breasts
- red chillies, sliced
- spring onions
- steamed rice
- cucumber, thinly sliced
- fresh mint
- fresh lime
- deep-fried garlic
For the chicken broth, heat the oil in a large pot and fry the chicken drumsticks for 5 minutes.
Add the remaining ingredients to the pot, bring to a boil then simmer for 30 minutes. Strain the broth, adjust the seasoning and set aside.
For the roast chicken, combine the hoisin, oyster and soya sauces in a bowl and mix well. Place the chicken breasts skin-side up on a baking tray and spoon the sauce over them.
Roast in a preheated 200°C oven for 20 minutes, basting the chicken throughout until the skin is crisp. Remove from the oven and set aside.
To serve, ladle some of the broth into a small bowl and add a few sliced red chillies and spring onions. Slice the chicken through the bone into portions and place on the plate. Serve with steamed rice, cucumber, mint, lime and deep-fried garlic.
Cook the rice in flavoured stock instead of plain water. Add a bruised lemon grass stalk, a small bunch of fresh coriander and a few lime slices to the rice while it cooks – these flavours will steam beautifully into the rice. For the garlic, thinly slice a few garlic cloves and fry in hot oil for a few seconds until golden; be careful not to burn the garlic.