Serves 1
Directions
- 1Wash the rice.
- 2Chop the ginger.
- 3Add chicken fat to a pot.
- 4Add chicken skin to the pot to render the fat.
- 5Remove the skin when it's crispy.
- 6Add sliced shallots, ginger, and garlic to the rendered chicken fat.
- 7Add the rice.
- 8Add water to the rice.
- 9In a bowl, marinate the chicken with light soy sauce, oyster sauce, dark soy sauce, brown sugar, honey and five spice.
- 10Place the chicken on a wire rack over a baking sheet.
- 11Bake the chicken in the oven.
- 12Chop cilantro and green onions.
- 13Place in ice water.
- 14Remove the chicken from the oven.
- 15In a pot, add leftover marinade and chicken stock for the sauce.
- 16Mix cornstarch with water.
- 17Add the cornstarch mixture to the sauce.
- 18Zest and juice lime over the cilantro and green onions.
- 19Slice the chicken.
- 20Add the rice to a plate.
- 21Top with the sliced chicken.
- 22Pour the sauce over the chicken and rice.
- 23Garnish with the cilantro-green onion mixture and crispy chicken skin.
Ingredients
- light soy sauce
- oyster sauce
- dark soy sauce
- brown sugar
- honey
- 5 spice
- chicken fat
- shallot
- ginger
- garlic
- chicken stock
- fish sauce
- leftover marinade
- chicken stock
- cornstarch
- rice
- chicken
- lime
- cilantro
- shallot
- green onion
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