Chicken on herb-ginger-rice
easy
75 mins
75 mins
Ingredients
- 1 ready-to-cook chicken (approx. 1, 3 kg)
- 25 g Ginger
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Salt
- 2 TABLESPOONS Butter or margarine
- 250 g Long grain rice
- 60 g Asian stem ginger in syrup (from the glass)
- 1/2 bunch Parsley
- 1/2 bunch Asian chives
- 200 ml Coconut milk (canned)
- 3 TABLESPOONS Whipped cream
- 2 TABLESPOONS Ginger syrup (from the glass)
- 1 TEASPOON pink berries
- 7-10 Tbsp Herbs
Directions
- 1
Wash the chicken and pat dry. Peel ginger and grate finely. Rub the inside of the chicken with cayenne pepper, salt and ginger, salt on the outside. Put the chicken on a cold rinsed fat pan of the oven. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for one hour, covering with butter flakes in between.
- 2
In the meantime, bring rice and 1 litre of water to the boil with salt and allow to swell over a low heat for 12 to 15 minutes. Cut stem ginger into thin slices. Wash herbs, dab dry and chop. Mix stem ginger and herbs into the rice. Remove the chicken from the fat pan. Add 150 millilitres of water to the meat and pour it through a sieve into a pot. Add coconut milk, cream and ginger syrup and let it boil down a little. Season to taste with salt. Arrange chicken and rice on a plate. Sprinkle with crushed pink berries.
- 3
Add 150 millilitres of water to the meat and pour it through a sieve into a pot. Add coconut milk, cream and ginger syrup and let it boil down a little. Season to taste with salt. Arrange chicken and rice on a plate. Sprinkle with crushed pink berries. Garnish with herbs as desired. Add sauce
Nutrition Facts
760 kcal
72 g
30 g
53 g
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