400 gm (2 cups)jasmine rice, rinsed well4long red chillies, finely chopped¼ cup (firmly packed)coriander, finely chopped½ cupthinly sliced spring onion, plus extra to serve2 tbsp eachblack vinegar (see note) and soy sauce5 gm (1cm piece)ginger, shreddedWhite cut chicken1chicken (1.5kg), quartered500 mlShaoxing wine20 gm (4cm piece)ginger1 piecedried orange peel or dried mandarin peel (see note)1cinnamon quill2star anise20 gmrock sugar (see note)
For white cut chicken, bring a pan filled with water to the boil, add chicken and remaining ingredients, cook over medium-high heat, skimming surface occasionally, until cooked through (20 minutes).
Meanwhile, combine rice and 750ml water in a saucepan over high heat, stir and bring to the simmer, then reduce heat to low and cook, covered, until rice is tender and fluffy (10-12 minutes). Remove from heat, cover with a tea towel and stand for 5 minutes.
Meanwhile, combine remaining ingredients in a bowl and set aside.
Divide rice among serving bowls. Top with chicken, ladle with stock to taste, drizzle with dressing and serve scattered with thinly sliced spring onion.
Note Black vinegar, dried orange and mandarin peel and rock
sugar are available from Asian grocers.
This recipe is from the August 2010 issue of Australian Gourmet