Whole Chicken with Rice
2 hours 20 minutes
A whole chicken is boiled then served with rice prepared using the boiled chicken stock in this Vietnamese dish 'Kao Mun Gai'.
Wiley
3 people made this
Ingredients
Serves: 6
- Chicken
- 1 whole chicken, around 2 kilos
- water to cover chicken
- Rice
- 500g jasmine rice
- fat and stock from the chicken boiling water above
- 4 cloves garlic, crushed
- 1 teaspoon salt
- Stock
- 1 bunch coriander stems, leaves reserved for garnish
- 1 small Chinese winter melon, peeled and diced
- Sauce
- 2 cloves garlic
- 4 Thai chillies
- 125ml yellow bean paste
- 2cm ginger, peeled and sliced across grain
- 80ml kecap manis
- Garnish
- coriander leaves, reserved from stems
- 1 cucumber, sliced into rounds
Directions
Preparation:20min ›
Cook:2hours ›
Ready in:2hours20min
- Chicken: Rinse the chicken in water then place in a saucepan and cover with cold water by 5 cm.
- Bring the water to a simmer and cook slowly for 45 minutes. To check if cooked poke a chopstick into the thigh. If there is no blood the chicken is done. Gently remove the chicken from the saucepan and lay on a cutting board to rest.
- Rice: Ladle off the fat from the stock and place in a saucepan. Fry the garlic in the fat until brown. For added crispiness, pull off excess skin from the chicken and fry along with the garlic. Season with the salt.
- Ladle 250ml stock from the saucepan and deglaze the saucepan.
- Place the rice in a 2-3 litre heavy bottomed saucepan or rice cooker. Mix in the deglazed chicken fluids and an additional 625ml chicken stock.
- Cook the rice as you normally would for rice. Bring the saucepan to a boil then immediately lower the heat to low and cover for 20 minutes. Check if it is cooked; if not continue cooking in 5 minute increments until done.
- Remove from the heat and keep the rice covered until ready to serve.
- Stock: Place the winter melon and coriander stems in the remaining stock and simmer until the vegetable is almost disintegrating.
- Sauce: With a mortar and pestle, pulverize the chillies, garlic, ginger together. Mix in the kecap manis.
- To Serve: When the chicken is cool enough to handle remove the breasts from the body and slice. Remove the thighs and legs and pull the meat from the bones.
- Make an individual plate for everyone at the table consisting of a small bowl for the stock, a small dish of the sauce, a plate with a scoop of rice, white and dark meat chicken. Garnish the plate with coriander leaves and sliced cucumbers.
