Ingredients
1 bunch coriander, washed well
1.5 litres water
1 bulb garlic, halved diagonally
150g ginger, unpeeled, thinly sliced using a microplane
1 red onion, roughly chopped
6 makrut lime leaves, bruised
1 lemongrass stalk, white part only, halved lengthways
2 cups soy sauce, plus extra, to season
1 cup white wine vinegar, plus extra, to season
2 long green chillies, halved lengthways, plus extra thinly sliced, to serve
1.5kg whole chicken
Vietnamese mint leaves, Thai basil leaves, bean sprouts and lime wedges, to serve.
LEMONGRASS RICE
2 cups jasmine rice, washed thoroughly
1 lemongrass stalk, white part only, bruised
4 thin slices ginger
2 makrut lime leaves, bruised
Method
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Scrape coriander roots and stems. Reserve leaves for garnish. In a large stockpot, combine water, coriander roots and stems, garlic, ginger, onion, lime leaves, lemongrass, soy, vinegar and chilli. Bring to a simmer on high. Season with extra soy or vinegar to taste.
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With a small knife, make 2 incisions between Maryland and breast, puncturing skin. Submerge chicken in stockpot. Bring to a simmer. Reduce heat to medium, simmer for 20 minutes. Cover pot with a lid. Turn off heat and allow chicken to finish cooking for 2 hours.
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For Lemongrass rice, put washed rice in a microwave-proof container with a lid. Add enough water to cover rice up to first knuckle of your finger. Add lemongrass, ginger and lime leaves. Cover with lid and microwave on HIGH for 10 minutes.
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Remove from microwave. Remove lid and fluff rice with a fork. Return to microwave without lid. Cook on HIGH for 4 minutes. Remove. Fluff rice again with a fork.
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Just before serving, remove chicken from liquid. De-joint Marylands and remove wings. Cut breast through bone into three.
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Serve warm chicken on rice with extra chilli, reserved coriander leaves, Vietnamese mint, Thai basil, bean sprouts and lime wedges.