serves
4-6
prep
15 minutes
cook
50 minutes
difficulty
Mid
serves
4-6
people
preparation
15
minutes
cooking
50
minutes
difficulty
Mid
level
Stream free On Demand
Breakfast For Dinner
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- ½ small brown onion, sliced
- 2 garlic cloves
- 1 cinnamon stick
- 4 dried shiitake mushrooms
- 1 tbsp fish sauce
- 2 tsp sugar
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 whole chicken (about 1.4 kg)
- 2 tbsp vegetable oil
- 2 tbsp finely chopped ginger
- 100 g jasmine rice
- 100 g mixed Asian mushrooms
- handful sliced spring onions
- handful coriander sprigs
- chilli oil, to serve
Standing time: 1 hour
Level of difficulty: mid
Instructions
- Place 2 ½ litres water in a large saucepan. Add the onion, garlic, cinnamon, dried shiitake mushrooms, fish sauce, sugar, salt and black pepper. Bring to the boil over high heat, then add the chicken, return to a rolling simmer for 5 minutes, skimming the impurities from the surface. Cover the saucepan with a lid, turn off the heat and allow it to stand for 45 minutes.
- Remove the chicken from the stock and plunge it into iced water for 10 minutes, reserving the stock.
- Remove the chicken from the iced water and place in a colander to drain. Remove the skin and bones and shred the chicken into pieces. Set aside.
- Heat the oil in a saucepan over low heat. Add the ginger and fry until fragrant. Add the rice and stir for 1 minute or until the rice is well coated with the oil. Add the mushrooms and fry for 2 minutes. Add the chicken stock and bring to the boil over medium – high heat. Reduce the heat to low and simmer, stirring regularly for 25 - 30 minutes or until the rice is tender.
- Fold the shredded chicken through the chao, taste and adjust seasoning, then spoon into serving bowls. Garnish with spring onion, coriander and chilli oil.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in
Photography by Adam Liaw.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Breakfast For Dinner
