Name: Ginger Chicken Rice
Yield: Serves 4
Cuisine: Australian
Ingredients: ½ teaspoon ground ginger; 2 chicken breast fillets, skin on; 1 teaspoon Sichuan Spice Salt; 20 ml XO Sauce; vegetable oil, for deep-frying; 2 green onion tops, finely sliced on the diagonal; 2 tablespoons finely shredded ginger, deep-fried until crisp; 500 g chicken giblets; ½ punnet coriander cress, snipped; 40 ml vegetable oil; 50 ml Shaoxing rice wine; 4 cloves garlic; 1 small brown onion, diced; 4 coriander roots, chopped; 1 tablespoon chopped ginger; 30 ml light soy sauce; 100 ml light soy sauce; 50 ml fish sauce; 1 litre White Chicken Stock; 2 teaspoons white peppercorns, cracked; 1 cup jasmine rice, washed; 750 ml White Chicken Stock; 125 ml Soy Pork Jelly; 4 chicken feet, blanched; 2 green onion tops, finely sliced; 40 g young ginger, peeled and chopped; sea salt and freshly ground white pepper; 1 cup (loosely packed) coriander leaves; 25 ml vegetable oil; 3 cloves garlic

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fire

By Christine Manfield

Published 2008

About

I gave humble Hainanese chicken rice a facelift for an exclusive dinner to launch the 1999 Moet et Chandon rose champagne in Australia in 2005. There are several elements to the dish, some of which can be prepared beforehand to make your life easier for when it comes to serving.

Ingredients

½ teaspoon ground ginger
1 teaspoon Sichuan Spice Salt
2

Asia
Oceania
Malaysia
Australia
Dinner
Lunch
South East Asia

Method

To make the broth, preheat the oven to 220°C and lightly oil a roasting pan. Lay the giblets in the pan and roast for 30 minutes or until brow

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Ingredients

Method

Part of