Varnished roast chicken
easy
105 mins
105 mins
Ingredients
- 1 TEASPOON Five-spice powder
- 2 TABLESPOONS Rice wine
- 80 ml Soy sauce
- 2 TABLESPOONS Asian fish sauce
- 1 TEASPOON demerara sugar
- 1 chili pepper
- 2 Garlic cloves
- 1 (approx. 1.2 kg) ready-to-cook chicken
- 200 g Basmati rice
- 7-10 Tbsp Salt
- 400 g frozen pan-fried vegetables Chinese
- 2 TABLESPOONS roasted unsalted peanuts
- 7-10 Tbsp Chillies and mint
- 7-10 Tbsp Oil
- 7-10 Tbsp wooden sticks
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Mix five-spice powder, rice wine, soy sauce, fish sauce and sugar. Cut the chilli pepper open lengthwise, scrape out the seeds. Chop the pod finely. Peel garlic and press it through a garlic press. Add chilli and garlic to the marinade. Wash the chicken, dab dry and rub the marinade on the inside and outside.
- 2
Put the rest of the marinade aside. Close abdominal opening, tie legs and wings together with kitchen string. Place the chicken breast side down on an oiled baking tray. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 1/4-1 1/2 hours. Now and then coat with the marinade. Turn the chicken halfway through the cooking time. 20 minutes before the end of the cooking time, place the rice in boiling salted water and allow to swell for 20 minutes. Put the vegetables in a pan and fry over high heat for 4 minutes. Fry over medium heat for 4-6 minutes. Drain rice if necessary. Chop the peanuts and fold into the rice. Arrange chicken, rice and vegetables.
- 3
Turn the chicken halfway through the cooking time. 20 minutes before the end of the cooking time, place the rice in boiling salted water and allow to swell for 20 minutes. Put the vegetables in a pan and fry over high heat for 4 minutes. Fry over medium heat for 4-6 minutes. Drain rice if necessary. Chop the peanuts and fold into the rice. Arrange chicken, rice and vegetables. Garnish with chilli and mint. Serve with Hoi-Sin sauce
Nutrition Facts
720 kcal
52 g
32 g
57 g
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