Friday, 2 May 2008

Chinese roast chicken and coriander rice

As promised, here is my other favourite recipe for roast chicken legs, Chinese style. It was another simple case of combining all the ingredients and marinating in the fridge and then throwing the chicken legs in the oven when I got home. The leftover juices and excess marinate at the bottom of the roasting tray was not wasted either. Get yourself some chopped fresh coriander, mix cooked rice in the juices and you got yourself aromatic coriander rice. Perfect with some steamed or simple stir fried vegetables on the side.

Chinese roast chicken and coriander rice

Like many of my readers, I love oogling at beautiful food photos on food blogs and I try to post good photos of my cooking in here. Failed experiments are seldom seen in here, or any other food blogs that I read! In this case, I got caught up with something else going in in the house and left the chicken in the oven for too long... The result was slightly charred chicken... (what a waste of crispy skin). So if you're trying to recreate this, your chicken legs should be nice and golden and not black! I wasn't happy with this photo, to be honest, but I thought I would post it anyway because it's such a great tasting recipe, with a word of warning to watch the oven!

Ingredients (serves 2):

2 chicken legs (or drumsticks or thighs, skin on)
1 tbsp olive oil
1 clove of garlic, minced
1 cm slice of ginger, minced
2 tbsp light soy sauce
1 tbsp Chinese rice wine
1 tsp dark soy sauce
2 tsp honey
1/4 tsp five spice powder (optional)
1/2 tsp sesame oil

Method:

1. Combine all the ingredients with the chicken legs and marinate for 2 hours or overnight.
2. Preheat oven to 180C/gas 5. Place the chicken legs on a roasting tray, pouring over the excess marinade, and cook in the middle of the oven for 30 minutes.
3. Turn the chicken legs over and then roast for another 15-20 minutes (depending on their size). If you want to crisp up the skin further, place under a medium grill for a few minutes.

For the coriander rice, you need 2 portions of cooked rice and a large handful of chopped coriander. Place the roasting tray with leftover juices in the pan on the stove. Scope off excess oil if desired. Heat the marinade on medium heat and add the rice, stirring well to incorporate all the sticky goodness from the bottom of the tray, for a few minutes. Turn off the heat, add the chopped coriander, mix well and serve.

16 comments:

Pixie said...

Nil, I prefer reading entries that don't always go right. Life just isn't perfect all the time! ;) I'm truly glad you shared it with us and shall bookmark it and keep a careful eye on my oven. My greatest tool in the kitchen btw is my timer- so long as I don't forget to set it!

VeggieGirl said...

"...googling at beautiful food photos on food blogs and I try to post good photos of my cooking in here." - I'm the same way!

Wow, that coriander rice sounds so delicious!

Chuck said...

OK, my monitor screen is clean now after trying to taste that dish. Sounds and looks delicious!

diva said...

sounds like a very flavourful dish. and yea, love when you create dishes out of what's left in your fridge. my mum's amazing at that. just whips em up. ;) x

WillD said...

OK, as soon as I'm finished with this comment, I'm on my way to the market to get the chicken. I think I have all the other ingredients. I'm going to make it for dinner...or maybe lunch if I can't wait that long.

Nilmandra said...

Pixie: Well, me too actually! But then I always feel some pressure to make my blog look as good as possible and somehow 'failed experiments' don't seem to fit that criteria, eh? :) The honey in the marinade means it can burn if left too long in the oven.

Veggiegirl: Thanks, that coriander rice was a hit.

Chuck: Thanks!

Diva: I guess our mums have had decades of experience, and here's hoping we're on our way to do the same :)

WillD: Have fun and enjoy!

Rasa Malaysia said...

Your chicken drumstick looks perfectlicious...charred and greasy and shiny looking. I love them. Yummy! :)

noobcook said...

Hee, actually I thought the chicken looks quite nicely charred :) Your photo sure got me salivating! ;D~

beachlover said...

Yes,love chinese roast chicken but never try coriander rice.Must cook this dish one day!:)

tigerfish said...

I love to ogle at your food photos...makes me hungry. The rice looks so fragrant with the roast chicken by the side.

didally said...

I love the charred look of your roasted chicken. Coriander rice sounds so fragrant.

daphne said...

ooo.. i hv plenty of things that didnt go right. Bravo for posting this.. it sounds very flavoursome and the chicken looks yummy crisp!

Heather said...

Haha, Pixie always says nice things when I say how wrong something went on my blog. :)

I understand perfectionism, but that chicken and rice looks pretty amazing to me.

Nilmandra said...

Rasa Malaysia: I'm glad you like my charred version!

Noobcook: Aww thanks :) Very kind of you to say so.

Beachlover: The rice has a lot of flavour, definitely worth trying.

Tigerfish: Thanks! The coriander really made the rice very fragrant indeed.

Didally: Thanks. I love the fragrance of coriander. The smell of it always reminds me of Asian cooking.

Daphne: The chicken was very crispy indeed, I guess that was its saving grace!

Heather: Thanks!

HN said...

Thanks for this easy yet tasty recipe! Especially the tips on using the remaining juice with the rice, brilliant idea!

Nilmandra said...

HN: Glad you enjoy it. I'm actually making this again tonight, how coincidental!

Post a Comment