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Sweet soy chicken & garlic rice with pickled vegetables
Sweet soy chicken & garlic rice with pickled vegetables
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Create a budget-friendly, satisfying winter dish.
Ingredients:
  • 1 (about 1.6kg) whole fresh chicken
  • 1 bunch shallots, trimmed
  • 4cm-piece fresh ginger, peeled, thinly sliced
  • 4.80 gm salt
  • 36.40 gm peanut oil
  • 400g (2 cups) basmati rice
  • 3 large garlic cloves, finely chopped
  • 20.00 ml kecap manis
  • 42.90 gm honey
  • 2.00 tsp sesame oil
  • 3 Lebanese cucumbers, trimmed, halved lengthways
  • 1 carrot, peeled, cut into matchsticks
  • 40.00 ml rice wine vinegar
  • 15.00 gm caster sugar
  • 20.00 ml finely shredded fresh ginger
Instructions:
  • Prepare the pickled vegetables by deseeding the cucumber with a teaspoon, thinly slicing it, and placing it in a bowl along with the carrot. Season with salt and let it sit for 10-15 minutes to soften. Rinse under cold water, drain, and return to the bowl. Add vinegar, sugar, oil, and ginger, then toss well to combine. Chill in the fridge before serving.
  • Prepare and clean the chicken by rinsing it inside and out under cold running water, pat dry with paper towel, and remove excess fat from the cavity. Reserve 3 shallots. Cut the remaining shallots into thirds and place in the chicken cavity along with ginger. Cover the chicken with enough cold water in a large saucepan, add salt, and bring it to a boil. Carefully place the chicken in the pan, breast-side down. Reduce heat to low, cover, and simmer for 40-45 minutes or until juices run clear when a skewer is inserted into the thickest part of the leg, skimming any scum occasionally.
  • Gently place the chicken in a bowl of ice-cold water and let it sit for 10 minutes. Keep 1.125L (4 1/2 cups) of the poaching liquid for later use.
  • Dice the shallots. Heat peanut oil in a large saucepan over medium heat. Stir in the rice and garlic for 3 minutes. Pour in the reserved poaching liquid and bring to a boil. Reduce heat and simmer for 5-10 minutes until liquid is almost absorbed and holes form on the surface. Cover and cook for another 10 minutes until all liquid is absorbed. Let it sit covered for 5 minutes to steam. Fluff the rice with a fork and stir in the diced shallots.
  • Preheat the grill on high while draining and cutting the chicken into serving pieces. Place the chicken on a baking tray. Combine kecap manis, honey, and sesame oil, then brush over the chicken. Grill for 3-5 minutes until golden. Serve with rice and pickled vegetables.

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