Name: Baked chicken and rice with chilli and ginger dressing
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Ingredients: 300 gm (1½ cups) brown rice; 100 gm shiitake mushrooms, thinly sliced; 2 spring onions, thinly sliced; 1 tbsp finely grated ginger; 4 chicken Marylands, skin on; 500 ml (2 cups) chicken stock; Steamed Asian greens, to serve; Coriander, to serve; Chilli and ginger dressing; 1 tbsp finely grated ginger; 80 ml (1/3 cup) grapeseed oil; 1 tsp chilli flakes, or to taste; 2 tbsp sesame seeds; 60 ml (¼ cup) salt-reduced tamari (see note); 60 ml (¼ cup) rice wine vinegar; 1 tbsp sesame oil; 1 tsp honey

We’ve paired the classic baked chicken and rice with a spicy, Chinese-style dressing instead of the traditional spring onion-ginger oil, which can double as a delicious dumpling sauce.

Ingredients

300 gm (1½ cups) brown rice

100 gm shiitake mushrooms, thinly sliced

2 spring onions, thinly sliced

1 tbsp finely grated ginger

4 chicken Marylands, skin on

500 ml (2 cups) chicken stock

Steamed Asian greens, to serve

Coriander, to serve

Chilli and ginger dressing

1 tbsp finely grated ginger

80 ml (1/3 cup) grapeseed oil

1 tsp chilli flakes, or to taste

2 tbsp sesame seeds

60 ml (¼ cup) salt-reduced tamari (see note)

60 ml (¼ cup) rice wine vinegar

1 tbsp sesame oil

1 tsp honey

Method

Preheat oven to 190°C fan-forced. Combine rice, mushrooms, white part of spring onion (reserve green parts for dressing) and ginger in a 5cm-deep, 30cm x 20cm roasting pan; season lightly with salt. Arrange chicken on top. Bring chicken stock and 125ml water to the boil in a saucepan; pour over chicken. Cover tightly with two sheets of foil; bake for 1 hour.

Meanwhile, for dressing, place ginger and reserved spring onion in a small heatproof bowl. Combine oil, chilli flakes and sesame seeds in small saucepan. Place over low heat and cook, stirring occasionally, until golden and fragrant (for 5-6 minutes). Carefully pour over spring onion mixture. Allow to cool slightly; then stir in remaining ingredients.

Increase oven to 200°C fan-forced. Remove foil from pan; bake, uncovered, for 20 minutes until liquid is absorbed and chicken is golden. Remove chicken from casserole and fluff rice with a fork. To serve, divide chicken, rice and greens among plates, scatter with coriander, and drizzle with dressing.

We’ve used tamari for gluten-free, but you can substitute light soy sauce
Note

Photography by James Moffatt Photographer

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Ingredients

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