Skip to content

Five-Spice Roast Chicken- White Rice in Chicken Stock-Garlic Chili

December 26, 2013

IMG_1319

Round-up for the week: Andy and Julie threw a huge Christmas party/pre-birthday bash for me this past weekend. Sadly, on that day, I lost a battle to the flu. I laid in bed all day, praying my germ-marinated immune system would miraculously cook off this plague. For every hour that I was awake, hearing the sound of Andy pulsing, grinding and pureeing things in preparation the party, I became less inclined to take part in all the fun things in the kitchen. Making finger foods, being social and attempting to entertain became a chore.

IMG_1188

IMG_1203

Now, I am up to my eyeballs with work, writing my blog entries, responding to emails, sending thank you notes for the glorious wine gifts, planning for New Year‘s dinner, and re-organizing the kitchen. With every thought of work, my head becomes heavier and heavier. And at every breath, it feels as if fire infused my nostrils. My stomach does this queasy thing. It’s all rather unpleasant.

And yet, I am still alive and kicking. My spirits are soaring high and I am enjoying the best of being in a new decade. It’s a time when I can look back and tell my friends all the silly things I’ve done in the past years and not be embarrassed. Though I’ve aged gracefully, I certainly don’t feel my youth dissipating. My advancement in age has not changed my personality or the way I feel about myself. The glories of doing what I do best, cooking and enjoying the best of what life has to offer, has diminished old age and misery.

IMG_1275

IMG_1286

I was on a mission to make a five-spiced roast chicken, one that makes life worth living. I began the process by simmering the chicken in chicken broth for 25 minutes. Then, I let the chicken sit in the stock overnight. At this point, the chicken is half-cooked. After removing the chicken from the stock, I marinated the chicken with  Sichuan peppers, ground anise, cloves, cinnamon, and fennel, salt and oil. The chicken was placed in a roasting pan and put in the oven for 45 minutes up to an hour.

IMG_1327

The formula for a happy and moist chicken is cooking the chicken twice, a culinary ritual popularized in Indonesian and Malaysian cooking. The chicken remains super tender and leaks a ton of flavor. Serve this with rice cooked in chicken stock, and it gets even more glorious. Somethings are worth putting an effort for despite how terrible you might feel.

IMG_1322

Here’s how you make it.

Five-Spice Roast Chicken-White Rice in Chicken Stock-Garlic Chili

Serves 4

Ingredients:

For the Chicken

1 whole free-range chicken

Chicken broth (enough to cover the chicken)

1 piece of ginger (6-8 cm), sliced

3-4 cloves of whole garlic

3-4 cloves

1 cinnamon stick

2 anise seeds

1/4 teaspoon of fennel

1/2 teaspoon of Sichuan peppercorns

Salt

Method:

1) In a large pot, pour in chicken broth.

2) Add garlic cloves, ginger, and the chicken.

3) Bring to a gentle simmer (about 25 minutes).

4) Turn the heat off and let the chicken marinate in the stock for at least eight hours or overnight.

5) Preheat the oven at 375.

6) Grind the dry spices and set aside in an air tight container.

7) Remove the chicken from the stock and place it on a sheet pan.

8) Gently rub the dry spices all over the chicken and in the creases.

9) Season with salt.

10) Place the chicken in the oven and roast for about 45 minutes to an hour.

11) Remove the chicken from the oven and let it rest on the cutting board at room temperature for about 20 minutes before carving.

For the Rice

2 tablespoons of peanut oil

2 shallots, roughly chopped

2 cups of uncooked Jasmine rice

2-3 cloves of garlic, roughly chopped

1 piece of ginger (4-5 cm), roughly chopped

2-3 pandan (screwpine) leaves

3 cups of hot chicken stock

salt to taste

Chopped scallions for garnish

Method

1) Bring a medium-sized pot to heat and pour in 2 tablespoons of peanut oil.

2) Toss in the shallots and sauté for 2-3 minutes.

3) Add the rice and toast. Do not brown the rice.

4) Add the garlic, ginger and pandan leaves. Mix well.

5) Pour in the chicken stock.

6) When the stock comes to a boil, reduce the heat to low and cover with a lid.

7) Cook for 20 minutes or until water has evaporated.

8) Mix in the salt and scallions.

For the Garlic Chili Sauce

2-4 red Holland chilies

1 clove of garlic

1 piece of ginger (2cm), skin removed

1-2 teaspoons of chicken fat, reserved from the chicken stock

salt to taste

Method:

Grind all ingredients in blender.

Assembly

Place a spoonful of rice on a plate. Carve the chicken to the desired size and place over the rice. Pour the chili sauce on the side and serve at room temperature.

Additional Reads:

RASAMALAYSIA: Chinese-Style Roast Chicken

Michael Ruhlman: Graduation Fried Chicken

Food & Wine: Roast Chicken with Bread Salad

david leibovitz: Roast Chicken with Caramelized Shallots

smitten kitchen: thai-style chicken legs

Stay at Stove Dad: Roast Chicken Italian Style

About these ads
Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Ali Does It Herself

adventures in grown-up living

eggton

{salty wit + a sweet tooth}

LondonEats

Adventures in a South London kitchen and musings on all things edible in this great city and beyond

Sharing The Food We Love

create | eat | love | share

Coconut craze

I'm obsessed with coconut right now!

simplyvegetarian777

Cooking, Writings, Photography and Everyday Musings

Cannot Contain

Reminding a beaten down world that it was built to be awesome

the hungry mum

Mum + food + writing = this blog

andmorefood

will travel for food

by the recipe

be inspired

Free Soda

a DC-based lifestyle blog

toemail

Pictures of toes, pictures of feet, making the world a better place, one foot at a time.

food to glow

feel good food that's good for you

Chocolate Spoon & The Camera

A clumsy newbie in the kitchen. Una principiante ai fornelli.

blogNAKED

Official blog of NAKEDpizza

shopandcook

Just another WordPress.com site

Adrianfranklinphotography's Blog

Another Adrian Franklin Blog

The French Cowboy

Texas through the eyes of French Master Chef Philippe Schmit

The Secret Ingredient

Off the page and into the kitchen wih the celebrity chefs and authors of Morrow Cookbooks

jonatcorton

A year on the Hill of Corton

Kitchen Bound

A slave to the oven and I'm not even married. Just kidding—expect that here plus lots of pie.

backyard roots

more lessons on living local from farmers like you

Ali Does It Herself

adventures in grown-up living

eggton

{salty wit + a sweet tooth}

LondonEats

Adventures in a South London kitchen and musings on all things edible in this great city and beyond

Sharing The Food We Love

create | eat | love | share

Coconut craze

I'm obsessed with coconut right now!

simplyvegetarian777

Cooking, Writings, Photography and Everyday Musings

Cannot Contain

Reminding a beaten down world that it was built to be awesome

the hungry mum

Mum + food + writing = this blog

andmorefood

will travel for food

by the recipe

be inspired

Free Soda

a DC-based lifestyle blog

toemail

Pictures of toes, pictures of feet, making the world a better place, one foot at a time.

food to glow

feel good food that's good for you

Chocolate Spoon & The Camera

A clumsy newbie in the kitchen. Una principiante ai fornelli.

blogNAKED

Official blog of NAKEDpizza

shopandcook

Just another WordPress.com site

Adrianfranklinphotography's Blog

Another Adrian Franklin Blog

The French Cowboy

Texas through the eyes of French Master Chef Philippe Schmit

The Secret Ingredient

Off the page and into the kitchen wih the celebrity chefs and authors of Morrow Cookbooks

jonatcorton

A year on the Hill of Corton

Kitchen Bound

A slave to the oven and I'm not even married. Just kidding—expect that here plus lots of pie.

backyard roots

more lessons on living local from farmers like you

NERDSTEAK

Food and Culture Shenanigans

Tamarind and Thyme

Cooking and Eating Well in London Without Going Broke

from the Bartolini kitchens

"Mangia e statti zitto!"

At the Corner of Happy and Harried

A slice of my commonly uncommon life

A Life Less Organised

All about the best of Bristol and Bath

chef mimi blog

So Much Food. So Little Time.

Urban Paleo Chef

making everyday food ENJOYABLE and SATISFYING

The High Heel Gourmet

by Miranti Borvornsin, the recipe and menu developer (specialize in Thai foods and Asian fusion) and custom confectionery designer for special events

Violet's Veg*n e-Comics

Virtual Vegan Comics for Children

A Lot On Your Plate

A budget friendly blog (now an official website) that gives creative & practical tips, recipes, and more, to help inspire, organize, & simplify your life!

Gluten Free Gus

Baking Joy Into Every Gluten-free Bite

Andie Duncan

A little song, a little dance, a little seltzer down your pants ...

Keli Paan

Bringing Imagination to your Cooking...!!!

ãhãram

Sharing my favourite recipes with you

WordPress.com News

The latest news on WordPress.com and the WordPress community.

trials in food

food, family, work, life and everything in between

Follow

Get every new post delivered to your Inbox.

Join 1,667 other followers

%d bloggers like this: