Soy Baked Chicken with Coconut Rice
Directions
- 1Add the chicken and dark soy sauce to a bowl and mix thoroughly.
- 2Add the chicken and dark soy sauce to a bowl and mix thoroughly.
- 3Add the chicken and dark soy sauce to a bowl and mix thoroughly.
- 4In a large saucepan, add the rock sugar and 30ml water and heat on high.
- 5In a large saucepan, add the rock sugar and 30ml water and heat on high.
- 6In a large saucepan, add the rock sugar and 30ml water and heat on high.
- 7Dissolve the sugar and stir until caramelised.
- 8Dissolve the sugar and stir until caramelised.
- 9Dissolve the sugar and stir until caramelised.
- 10Add the chicken to the caramel along with chicken stock, light soy sauce, ginger, garlic, star anise, dried chilli, 5 spice powder and the leftover dark soy sauce from the marinade.
- 11Add the chicken to the caramel along with chicken stock, light soy sauce, ginger, garlic, star anise, dried chilli, 5 spice powder and the leftover dark soy sauce from the marinade.
- 12Add the chicken to the caramel along with chicken stock, light soy sauce, ginger, garlic, star anise, dried chilli, 5 spice powder and the leftover dark soy sauce from the marinade.
- 13Bring to a boil and cover, once boiling reduce to low heat and simmer for 40 minutes.
- 14Bring to a boil and cover, once boiling reduce to low heat and simmer for 40 minutes.
- 15Bring to a boil and cover, once boiling reduce to low heat and simmer for 40 minutes.
- 16In a small saucepan or rice cooker, add the coconut milk to the rice. Bring to a boil with a lid on, once boiling reduce the heat to low and cook for 18 minutes.
- 17In a small saucepan or rice cooker, add the coconut milk to the rice. Bring to a boil with a lid on, once boiling reduce the heat to low and cook for 18 minutes.
- 18In a small saucepan or rice cooker, add the coconut milk to the rice. Bring to a boil with a lid on, once boiling reduce the heat to low and cook for 18 minutes.
- 19Remove the chicken to an oven tray.
- 20Remove the chicken to an oven tray.
- 21Remove the chicken to an oven tray.
- 22Add 75ml of the cooking liquid to a bowl along with honey. Stir to dissolve.
- 23Add 75ml of the cooking liquid to a bowl along with honey. Stir to dissolve.
- 24Add 75ml of the cooking liquid to a bowl along with honey. Stir to dissolve.
- 25Baste the chicken and place into an oven with the broiler on max.
- 26Baste the chicken and place into an oven with the broiler on max.
- 27Baste the chicken and place into an oven with the broiler on max.
- 28Baste every 2-3 minutes, cook until dark, golden and sticky, around 10 minutes.
- 29Baste every 2-3 minutes, cook until dark, golden and sticky, around 10 minutes.
- 30Baste every 2-3 minutes, cook until dark, golden and sticky, around 10 minutes.
- 31Let rest for 5 minutes then shred using a fork.
- 32Let rest for 5 minutes then shred using a fork.
- 33Let rest for 5 minutes then shred using a fork.
- 34Reduce the cooking liquid on high heat by a third. Add the cornstarch slurry to thicken into a gravy.
- 35Reduce the cooking liquid on high heat by a third. Add the cornstarch slurry to thicken into a gravy.
- 36Reduce the cooking liquid on high heat by a third. Add the cornstarch slurry to thicken into a gravy.
- 37Add the ingredients for the herb oil to a bowl and scorch with hot oil.
- 38Add the ingredients for the herb oil to a bowl and scorch with hot oil.
- 39Add the ingredients for the herb oil to a bowl and scorch with hot oil.
- 40Add the chicken and a ladle of gravy.
- 41Add the chicken and a ladle of gravy.
- 42Add the chicken and a ladle of gravy.
- 43Mix to combine and place onto a plate of hot coconut rice.
- 44Mix to combine and place onto a plate of hot coconut rice.
- 45Mix to combine and place onto a plate of hot coconut rice.
Ingredients
- 4 chicken legs
- 4 chicken legs
- 4 chicken legs
- 400 ml chicken broth or water
- 400 ml chicken broth or water
- 400 ml chicken broth or water
- 150 ml Amoy’s dark soy sauce
- 150 ml Amoy’s dark soy sauce
- 150 ml Amoy’s dark soy sauce
- 100 ml Amoy’s light soy sauce
- 100 ml Amoy’s light soy sauce
- 100 ml Amoy’s light soy sauce
- 50 g rock sugar
- 50 g rock sugar
- 50 g rock sugar
- 50 g ginger, sliced
- 50 g ginger, sliced
- 50 g ginger, sliced
- 4 garlic cloves
- 4 garlic cloves
- 4 garlic cloves
- 1 spring onion
- 1 spring onion
- 1 spring onion
- 2 dried chillies
- 2 dried chillies
- 2 dried chillies
- 1 star anise
- 1 star anise
- 1 star anise
- 1 tbsp 5 spice powder
- 1 tbsp 5 spice powder
- 1 tbsp 5 spice powder
- 1 tangerine peel
- 1 tangerine peel
- 1 tangerine peel
- 2 tbsp honey
- 2 tbsp honey
- 2 tbsp honey
- 2 tbsp cornstarch
- 2 tbsp cornstarch
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp water
- 2 tbsp water
- 250 g jasmine rice
- 250 g jasmine rice
- 250 g jasmine rice
- 400 ml coconut milk
- 400 ml coconut milk
- 400 ml coconut milk
- 75 ml water
- 75 ml water
- 75 ml water
- 1 chilli, minced
- 1 chilli, minced
- 1 chilli, minced
- 25 g ginger, minced
- 25 g ginger, minced
- 25 g ginger, minced
- 1 spring onion, minced
- 1 spring onion, minced
- 1 spring onion, minced
- 50 g coriander, minced
- 50 g coriander, minced
- 50 g coriander, minced
- 1 tbsp sesame seeds
- 1 tbsp sesame seeds
- 1 tbsp sesame seeds
- 2 tbsp vegetable oil
- 2 tbsp vegetable oil
- 2 tbsp vegetable oil
Equipment
bowlrice cookerlarge saucepanovenoven traysmall saucepanfork