BRINE FOR CHICKEN
360g rock salt
1pc yellow tree chicken
1pc garlic glove
VEGETABLE XO SAUCE FOR CHICKEN
Part 1 – sauce 250g ketchup 100g honey
10ml dark soy sauce 100ml balsamic black 50g garlic chop
16ml L & P Sauce 180ml chili oil
400ml Shao Xing wine
Part 2 – slices 500g eggplant 500g onion 500g leek
100g green chili 100g red chili
CONDIMENTS FOR KOSHIHIKARI RICE
210g shallots (finely diced) 100g ginger
20g garlic 10g chili
6g Kaffir lime leaf, finely chopped 250g coconut oil
2pc lemongrass stick
50g chicken fat 320g coconut water 360g Koshihikari rice 40g lemongrass
2g lemon leaf
1 — ROASTED CHICKEN
Bring all the brine ingredients to a boil with 6L of water. Stir until sugar and salt have dissolved, then cool to room temperature. Place the whole chicken in the brine for 12 hours. Drain, pat dry and dry age for 5 days before cooking. Preheat oven to 180⁰C (356⁰F). Brush the chicken with butter and season with thyme and garlic cloves. Put it in oven at 180⁰C (356⁰F) for 15 mins. Turn to another side and roast it for another 15 mins.
2 — VEGETABLE XO SAUCE FOR CHICKEN
Mix all the ingredients in Part 1 for the sauce. Cut all the Part 2 ingredients into slices and marinate with salt for 1 hour, then drain and pat dry with towel. Deep fry the slices at 130⁰C (266⁰F) until cooked, then cool down and mix with the sauce. Serve with chicken.
3 — CONDIMENTS FOR KOSHIHIKARI RICE
Rinse and finely dice all the condiments. Add some coconut oil to the stir-fry pan over medium heat, pan fry the diced condiments until cooked then pour all coconut oil into the pan. Put the mixed condiments into a vacuum bag, then place it into a steam oven and cook at 85⁰C (180⁰F) for 2 hours. Set aside.
4 — COCONUT KOSHIHIKARI RICE
Rinse the Koshihikari rice for 20 mins, then mix it with chicken fat, salt, lemongrass, and lemon leaf. Bring the coconut water to boil, then pour into the mixed rice. Put the rice in a clay pot and cook over high heat for 6 mins, then turn down the fire and let it simmer for 14 mins. Remove from heat. Serve hot with condiments and roasted chicken.