Sticky Chicken With Mandarine, Wild Rice & Herb Salad
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Serves 4
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Prep 20 minutes + 3 hours to marinate
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Cook1 hour 15 minutes
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Cost $3.50 a serve
Ingredient
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1.6kg whole fresh chicken
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¼ cup mandarine juice
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2 tablespoons fish sauce
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¼ cup lime juice
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½ teaspoon Chinese five-spice powder
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⅓ cup wild rice
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⅓ cup jasmine rice
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2 mandarines, peeled, segmented
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1 lime, peeled, segmented
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¼ cup shredded mint leaves
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¼ cup coriander leaves
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1 teaspoon caster sugar
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¼ cup hoisin sauce
Recipe
1. Rinse chicken
cavity under cold water and pat dry with paper towel. Using sharp kitchen
scissors, cut down either side of backbone. Discard backbone. Spread chicken
out; using palm of your hand, firmly press down on breastbone to flatten. Place
chicken, breast-side up, in a shallow glass or ceramic dish.
2. Combine
mandarine juice, 1 tablespoon of fish sauce, 1 tablespoon of lime juice and
five-spice powder in a small jug. Pour the mandarine mixture over chicken.
Cover with plastic food wrap; chill for 3 hours to marinate.
3. Meanwhile, cook
the wild rice for 40 minutes and the jasmine rice for 13 minutes in separate
saucepans of salted boiling water until tender. Drain; refresh under cold
water. Drain. Combine rices, mandarine segments, lime segments, mint and
coriander. Whisk remaining lime juice, remaining fish sauce and sugar in a
bowl. Add to rice mixture; toss to combine.
4. Preheat a
covered barbecue hotplate or char-grill to moderate. Place chicken, skin-side
down, on grill. Cook, covered, for 15 minutes or until skin is crisp. Turn
chicken; cook, covered, for 15 minutes or until almost cooked through. Brush
skin with hoisin sauce; cook, covered, for 5 minutes or until skin is dark and
sticky and flesh is cooked. Transfer to a plate. Cover with foil; rest for 10
minutes. Serve with rice salad
Sticky Chicken
With Mandarine, Wild Rice & Herb Salad
