Savour the perfect balance of flavour and texture with this wholesome Broken Red Rice with Crispy Chicken dish. The nutty and earthy taste of red rice pairs beautifully with tender, juicy chicken that’s cooked to golden, crispy perfection. This nutrient-rich recipe offers a delicious twist on a classic chicken and rice combo.
Broken Red Rice with Crispy Chicken Recipe
Serves 4
Ingredients:
2/3 cup soy sauce
2 cinnamon quill
4 star anise
1 tbsp black peppercorns
6cm piece ginger, thinly sliced
4 chicken Marylands
2 cups jasmine rice
2 tbsp vegetable oil, plus extra to fry
60g unsalted butter, chopped
2 cloves garlic, chopped
¼ cup tomato paste
1 Telegraph cucumber, peeled and sliced, to serve
2 tomatoes, quartered
Thai basil leaves and makrut limes, to serve
Chilli threads (optional), to serve
Store-bought nuoc cham, to serve
Method:
To make the master stock, combine soy, cinnamon, star anise, peppercorn and ginger in a large saucepan with 2 litres of water. Bring to a simmer, reduce heat and cook for 30 minutes. Return the stock to the boil. Rub the chicken pieces with 2 tbsp table salt. Add to the master stock. Bring back to the boil. Take off the heat, cover with a lid and set aside to poach for 45 minutes.
Remove the chicken from the stock. Place chicken on a wire rack set over a baking tray and refrigerate overnight, for the skin to dry out.
Meanwhile, for the rice, place rice in a mortar and pestle and lightly crush to break grains in half. Rinse rice until water is clear.
Place rice and 2 ⅓ cups water in a medium saucepan over high heat. Bring to the boil. Reduce heat to low, cover with a lid and cook for 12 minutes. Take off heat, set aside covered for 5 minutes.
Place rice on a tray lined with non-stick baking paper and refrigerate, uncovered overnight.
The next day, remove the chicken from the fridge and allow to come to room temperature for 1 hour. Fill a large saucepan two thirds full with oil and place over medium heat, until it reaches 180°C on a deep frying thermometer.
In batches, add the chicken skin side down and cook for 4-5 minutes, or until golden and crisp. Remove with a slotted spoon; set aside on kitchen paper to drain. Repeat with remaining chicken and keep warm.
For the broken rice, heat oil and half the butter in a wok over high heat. Add garlic, tomato paste and cook for 1 minute. Add the rice and cook tossing for 4 minutes, or until coated and heated through. Add remaining butter and cook for a further 3 minutes.
Serve crispy chicken with broken rice, cucumber, tomato, basil, chilli threads and nuoc cham dressing.
Smart Tip:
Stock can be frozen for up to 3 months. It can be used to poach chicken or as the base of soups.
