Chicken

Soy-poached chicken with lemongrass brown rice

Name: Soy-poached chicken with lemongrass brown rice recipe
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4
Ingredients: 1.6kg whole chicken; 1 garlic bulb, halved diagonally; 100g ginger (unpeeled), thinly sliced; 1 red onion, halved; 4 makrut (kaffir) lime leaves, bruised; 1 lemongrass stalk (white part only), halved lengthways; 500ml soy sauce; 250ml rice wine vinegar; 1 bunch coriander, roots scraped and washed, finely chopped, leaves picked; 2 long green chillies, halved lengthways, plus extra, thinly sliced, to serve; Vietnamese mint leaves, Thai basil leaves, bean sprouts and lime wedges, to serve; 400g brown rice; 1 lemongrass stalk (white part only), bruised; 4 thin slices ginger; 2 makrut (kaffir) lime leaves, bruised

1 rating

20m

1h 15m

Soy-poached chicken with lemongrass brown rice

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by Colin Fassnidge

4Fourteen Chef, My Kitchen Rules Judge

Feb 13, 2017

This fragrant dish is so easy to make – simply put everything in a pot and a pan and wait for the magic to happen.

1.6kg whole chicken
1 garlic bulb, halved diagonally
100g ginger (unpeeled), thinly sliced
1 red onion, halved
4 makrut (kaffir) lime leaves, bruised
1 lemongrass stalk (white part only), halved lengthways
2 cups (500ml) soy sauce
1 cup (250ml) rice wine vinegar
1 bunch coriander, roots scraped and washed, finely chopped, leaves picked
2 long green chillies, halved lengthways, plus extra, thinly sliced, to serve
Vietnamese mint leaves, Thai basil leaves, bean sprouts and lime wedges, to serve

Lemongrass rice

2 cups (400g) brown rice
1 lemongrass stalk (white part only), bruised
4 thin slices ginger
2 makrut (kaffir) lime leaves, bruised

Method

1.

Place the chicken, garlic, ginger, onion, makrut lime, lemongrass, soy, vinegar, coriander root and chilli in a large pan with a lid and add enough cold water to cover.
2.

Place over high heat and bring to the boil. Reduce the heat to medium and simmer for 10 minutes, then remove the pan from the heat.
3.

Set aside 1 1/2 cups (375ml) cooking liquid for rice, then cover pan and set aside for 1 hour, or until the chicken is cooked through.
4.

Meanwhile, for the lemongrass rice, place the rice, reserved cooking liquid and 2 1/2 cups (625ml) water in a saucepan with a lid.
5.

Add lemongrass, ginger and lime leaves, then place over high heat and bring to the boil. Cover, then reduce heat to low and simmer for 35-40 minutes, until rice is tender. Set aside, covered, for 10 minutes, then fluff with a fork.
6.

Remove chicken from stock and cut into pieces. Serve on rice with chilli, reserved coriander leaves, Vietnamese mint, Thai basil, bean sprouts and lime wedges.