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Roast chicken with chicken fat rice recipe
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Prep Time:
840 minutes
Cook Time:
2 minutes
Total Time:
842 minutes
Learn to slow cook whole chicken with crispy skin and juicy, flavorful meat from the expert, Matt Preston.
Ingredients:
  • 1.5 kg whole chicken (ask your butcher for a nice, fat bird)
  • 60ml rice malt syrup
  • 40.00 ml Shaoxing rice wine or dry sherry
  • 42.00 gm dark soy sauce
  • 4 red shallots, peeled, finely chopped
  • 6cm knob ginger, peeled and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3 whole star anise
  • 500g rice
  • 1020.00 gm (1 litre) chicken stock
  • Sesame oil, to drizzle
  • 2 Lebanese cucumbers, halved lengthways then sliced diagonally, to serve
  • Coriander sprigs, to serve
  • 20 long red chillies, deseeded
  • 3cm knob ginger, peeled and finely grated
  • 1 head of garlic, cloves separated and peeled
  • 60ml white vinegar
  • 18.00 gm white sugar
  • 60ml peanuts
  • 5cm knob ginger, peeled and finely grated
  • 1 bunch spring onions, trimmed and thinly sliced
  • 5.30 gm soy sauce
  • 1/4 tsp white vinegar
  • 1.20 gm sea salt
Instructions:
  • Trim any excess fat from inside the chicken cavity and transfer to a small bowl. Cover with plastic wrap and refrigerate until ready to use.
  • In a large glass or ceramic bowl, mix the malt syrup, rice wine, and soy sauce. Add the chicken and coat evenly. Cover and refrigerate for at least 3 hours, ideally longer if possible.
  • After draining the chicken well from the marinade, refrigerate it on a plate uncovered for at least 6 hours, or overnight for extra crispiness. Remember to discard the marinade.
  • Prepare the red chili sauce ahead. Combine all ingredients in a blender until smooth. Taste and add more vinegar, sugar, ginger as desired. Season with salt and keep aside.
  • Preheat the oven to 220C (200C fan forced), and leave only the bottom rack inside. Allow the chicken to sit at room temperature for 30 minutes after taking it out of the fridge.
  • In a large heavy-based flameproof casserole dish, gently heat the reserved chicken fat over medium-low heat, stirring occasionally for 5 minutes until it turns into oil. Remove any remaining fat solids. If the pan is running low on oil, add a little vegetable oil.
  • Sauté shallot, ginger, garlic, and star anise in the pan for 5 minutes until soft. Add the rice and toast for 1-2 minutes until aromatic. Pour in the stock, stir, and bring to a boil.
  • Place the casserole dish in the oven with an oiled oven rack on top. Place the chicken breast-side down on the rack to allow juices to drip into the pot. Roast at 200C for 15 minutes, then reduce the oven temperature to 160C (140C fan forced) and continue roasting for 30 minutes until the rice has absorbed the liquid and formed a dry crust on top.
  • Place the chicken on a baking tray, flip it, and shield any golden wing tips or leg ends with foil. Keep the rice warm by covering it. Roast the chicken in the oven for another 45-55 minutes until golden and fully cooked. Let the chicken rest on a plate covered with foil for 5 minutes after cooking. Save any fats and juices from the tray.
  • To make the spring-onion oil, heat the oil in a small saucepan until it just starts to smoke. Add the ginger and spring onion, then take it off the heat. Finally, mix in the soy sauce, vinegar, and salt.
  • Drizzle the chicken drippings over the rice and fluff the grains with a fork. Arrange the chicken on top of the rice, then drizzle with sesame oil. Top with cucumber, coriander, and serve with chili sauce and spring onion oil.

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