- 4 tablespoons chopped fresh rosemary leaves
- 4 tablespoons chopped fresh chives
- 1 tablespoon cumin seeds
- 3-4 cloves garlic, chopped
- 1-2 red chillies, seeded and chopped
- 11?4 teaspoons salt
- 3 tablespoons peanut, canola or rice bran oil
- 11?2 kg chicken
- 3?4 cup glutinous rice, rinsed
- 1?2 cup long-grain rice
- 1 litre chicken stock
- 600g Chinese broccoli (gai lan), thick ends trimmed and stems peeled
Preheat the oven to 190°C. Place the rosemary, chives, cumin seeds, garlic, chillies and 1 teaspoon of the salt in a mini food processor or large mortar and slowly add 2 tablespoons of the oil as you blend the mix to a coarse paste.
Place the chicken on a roasting tray and gently push your hands between the skin and flesh to loosen it then rub the paste under and over the skin. Roast for 1 hour.
Remove from the oven, cover with tinfoil and allow to rest for 10 minutes.
Meanwhile, bring 21?4 cups water to the boil in a medium saucepan. Add the remaining 1?4 teaspoon salt and the sticky and long-grain rice. Bring back to the boil, stir then cover and turn the heat to the lowest possible. Cook for 12 minutes without disturbing then remove from the heat. Do not uncover and leave a further 5 minutes.
Place the stock in a wok or deep saucepan with the remaining tablespoon of oil and 500ml water and bring to the boil. Holding the broccoli by the leaves, drop the stems into the water and let them cook for 2 minutes before submerging the leaves in the water and cooking a further 2 minutes until tender. Remove the broccoli, chop in half, arrange on a warm serving dish and reserve the hot stock.
Transfer the chicken to a warmed serving dish. Place the roasting pan over a high heat and add 1 cup of the reserved stock and stir to combine with the pan juices and scrapings. Pour into a serving jug and serve with the chicken, rice and broccoli.
- Main Ingredients - Pork, Asian greens
- Cuisine - Chinese
- Course - Main-course