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Roasted Chicken Rice (Siu Kai Fan 燒鸡饭)

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Roasted Chicken Rice (Siu Kai Fan 燒鸡饭)

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Ingredients

Adjust Servings:
Roast Chicken
1.2 kg Whole Chicken
3 Tbsp. Honey
2 Tbsp. Maltose
1/2 Tsp. Five Spice Powder
1 Tbsp. Ginger; juice
5 Tbsp. Light Soy Sauce
1 Tbsp. Water
1 Lime; juiced
1/4 cup Salt; for cleaning
Rice
2 Cups Jasmine Rice
2 Tsp. Salt
5 thick slices Ginger
2 cloves Garlic
2 1/4 Cup Chicken Stock
1 pc Pandan Leaf; tie knot
2 Tbsp. Chicken Fats
1 Tsp. Butter
2 Tbsp. Water
Condiment and Garnish
1/2 cup Chili Sauce
1/2 stick Cucumber; sliced
Handful Cilantro
Cuisine:

    Ingredients

    • Roast Chicken

    • Rice

    • Condiment and Garnish

    Directions

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    Steps

    1
    Done

    Marinate Chicken

    Clean the chicken by rubbing salt all over chicken. Wash away salt with water and pat dry inside and out.

    Cut excess fats and skin to use for cooking rice and making chicken oil.

    Combine honey, maltose, five spice powder, ginger, lime juice, water and soy sauce in a bowl. Mix well and bring to a simmer.

    Hold the chicken upright with a "S" hook over the simmering marinade. Ladle hot marinade onto the chicken. Repeat till whole chicken is well coated with the marinade and is 20% cooked on the outside. This will tighten chicken skin and have a smooth surface. Chicken should look light brown.

    Hang the chicken to air dry for 4 hours.

    2
    Done

    Deep-Fry Chicken

    Prepare a deep pot with enough oil to submerge the whole chicken. Bring it to the stove over high heat. When oil is hot, reduce heat and submerge the air dried chicken slowly in to the pot.

    Deep fry till skin is browned and appear crisp. Remove from oil and hang to drip off excess oil.

    3
    Done

    Cook Rice

    Rinse rice as you would normally. Soak rice with plenty of water and 1 teaspoon of salt for 20 mins. Drain when time is up.

    Heat up rice cooker. Add chicken fats and water. Bring to a simmer till oil is rendered from the fats.

    Add butter, garlic and ginger. Fry till aromatic. Then, mix in rice and salt. Fry for another 2 mins. Discard chicken fats.

    Pour in chicken stock and place knotted pandan leaf on the rice. Cover and let the rice cook.

    4
    Done

    Plating and Serving

    When it is cool enough to handle, chopped it up to serving pieces. Arrange them on a plate with some sliced cucumber.

    Serve with fragrant cooked rice and some chili sauce.

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    Crispy Yam Puff (Wu Kok 芋角)
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