Ingredients
- 1 whole chicken
- 2 cups jasmine rice
- 2 cups chicken stock
- 400ml tin coconut milk
- 100 ml bottle lemongrass, drained
- 60g fresh ginger, peeled and chopped
- 6 cloves garlic, peeled
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon pepper
- 1 tablespoon honey
- 8 eschalots, peeled and thickly sliced
- 1 sweet potato cut into small cube
- 1 teaspoon salt
- 2 tablespoons macadamia oil
- 1 tablespoon butter (optional)
- 2 bunches baby bok choy, leaves separated and rinsed.
- 1 tablespoon roasted sesame oil
- 2 tablespoons sweet soy sauce
- Kewpie Mayonnaise
- Handful of sliced shallots for garnish
Method
- Heat oven to 180 degrees Celsius
- To make the paste, blend together lemongrass, ginger, garlic, soy sauce, sesame oil, pepper and honey.
- To prepare the rice, rinse rice and spread in the bottom of a baking dish. Stir in coconut milk and chicken stock.
- Spatchcock the chicken and lay flat, skin side up on top of the rice. Gently lift the skin and spread the paste under the skin, making sure to get some into the thigh area. Rub the skin with salt and macadamia oil.
- Dot the eschalot and sweet potato around the edges of the chicken on top of the rice.
- Bake for 1 hour, checking to see if the chicken is cooked by piercing the thigh joint. It is cooked if juices run clear. At this point you can spread butter on top of the skin, if using, and cook another 5 minutes. Remove from oven and rest 10 minutes before serving. Garnish with shallots.
- Steam bok choy just until it begins to wilt. Top with roasted sesame oil and kecap manis. Serve as an accompaniment to the chicken.
- Serve with kewpie mayonnaise for drizzling if desired.
Product used in recipe
- Valcom - Lemon Grass
- Valcom - Coconut Milk
- ABC - Sweet Soy Sauce
- Kewpie - Mayonnaise 50% Reduced Fat