Five Spice Chicken With Rice Rosti
- 15 tbsp soy sauce
- 3/4 cup cornstarch + 1 tsp
- 4 None chicken drumsticks
- 4 None chicken breasts
- 9 tbsp oil
- 3 cups vegetable stock
- 1 cup rice wine (sake) + 3 tbsp
- 2 tsp five spice powder
- 1 cup long-grain rice
- 2 None eggs
- 1 bunch cilantro, coarsely chopped
- 1 None small cauliflower, cut into florets
- 1 None red bell pepper, seeded and cut into strips
- 15 oz leeks, sliced
- 7 oz shiitake mushrooms, halved
- Mix 5 tbsp of soy sauce with 3/4 cup cornstarch and coat the chicken. Heat 2 tbsp of oil in a Dutch oven and fry the chicken breasts until they're golden brown, then remove them and set them aside. Add 1 more tbsp of oil to the pan and fry the chicken drumsticks until they're golden brown. Pour in 2 cups of stock and 1 cup of rice wine. Add the five spice powder and 5 tbsp of soy sauce, bring to a boil and simmer, covered for 45 mins over a mild heat. After 30 mins add the chicken breasts.
- To make the rosti, cook the rice for 25-30 mins in boiling salted water. Drain if necessary, and mix it with the eggs and cilantro. Form the mixture into about 20 cakes. Heat 4 tbsp of oil in a large pan and fry the rosti, turning as necessary, for 5-7 mins. Remove from the pan and keep them warm.
- Heat 2 tbsp of oil in a wok and fry the cauliflower for 5 mins. Add the peppers, leeks and mushrooms and fry for 2-3 mins, while stirring. Pour in remaining stock and 5 tbsp of soy sauce and simmer for 6-8 mins.
- Take the chicken out of the pan, and keep it warm. Pour the sauce through a sieve, and bring it back to a boil. Mix 3 tbsp of rice wine with 1 tsp of cornstarch and add it to the sauce. Season it to taste with soy sauce. Serve the chicken with the vegetables, sauce and rice rosti, garnished with cilantro.
soy sauce, cornstarch , chicken drumsticks, chicken breasts, oil, vegetable stock, rice wine, spice powder, longgrain rice, eggs, cilantro, cauliflower, red bell pepper, leeks, shiitake mushrooms
Taken from recipes-plus.com/api/v2.0/recipes/19333 (may not work)