- 400 gm jasmine rice, rinsed well (2 cups)
- 4 long red chillies, finely chopped
- ¼ cup coriander, finely chopped (firmly packed)
- ½ cup thinly sliced spring onion, plus extra to serve
- 2 tbsp each black vinegar (see note) and soy sauce
- 5 gm ginger, shredded (1cm piece)
White cut chicken
- 1 chicken (1.5kg), quartered
- 500 ml Shaoxing wine
- 20 gm ginger (4cm piece)
- 1 piece dried orange peel or dried mandarin peel (see note)
- 1 cinnamon quill
- 2 star anise
- 20 gm rock sugar (see note)
- 1For 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).
- 2Meanwhile, 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.
- 3Meanwhile, combine remaining ingredients in a bowl and set aside.
- 4Divide 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 Traveller.