This is an exotic-flavoured Thai roasted chicken, from which you can save the bones, carcass and any leftover meat for a comforting bowl of noodle soup the next day.
Thai roast chicken
|1 cup||Coriander, roughly chopped, including stalks and cleaned roots|
|2||Kaffir lime leaves, tough central stem removed|
|2 stalks||Lemongrass, tough outer leaves removed, roughly chopped|
|1||Shallot, peeled and roughly chopped|
|3||Garlic cloves, peeled|
|2 cm||Ginger, peeled|
|2 Tbsp||Fish sauce|
|1||Red chilli, optional|
|1 Tbsp||Brown sugar, or palm sugar|
|1||Free-range organic chicken (Main)|
|1||Red onion, cut into wedges|
|1 cup||Coconut milk|
|2 bunches||Choy sum, or baby bok choy, halved lengthways|
|2||Spring onions, finely sliced|
|1||Garlic clove, minced|
|2 tsp||Sesame oil|
|1 Tbsp||Kecap manis|
- Combine all ingredients for paste with a large mortar and pestle or food processor. Grind or blitz until it forms a paste. Rub all over the chicken, including the cavity and under the skin. If possible, leave to marinate for at least 1 hour in the fridge.
- Preheat oven to 190C. Arrange onion wedges in an oven dish, then place chicken on top. Roast until golden brown and cooked through, 45-50 minutes. Baste occasionally with juices during this time.
- While chicken is roasting, combine rice, water, coconut milk and a pinch of salt in a pot and bring to a boil. Cover with a tight-fitting lid, reduce heat to low and cook for 15 minutes. Remove from heat and let steam for another 8 minutes. Do not remove lid at any time during cooking.
- Heat a drizzle of oil in a large frying pan or wok over high heat. Add choy sum or bok choy and stir-fry until bright green and just cooked through. Add spring onions, garlic, kecap manis and sesame oil and toss a couple of times to combine.
- To serve, carve the chicken reserving the carcass and bones (for a stock to make soup). Reserve any leftover chicken and pick off any meat from the carcass.