Foolproof braised chicken with chicken fat rice

This foolproof braised chicken with chicken fat rice takes inspiration from method of cooking Hainanese chicken rice, popular in Singapore, Malaysia and Thailand, which uses chicken fat (also known as schmaltz) and chicken stock to infuse rice with incredible flavour. Rather than serving the rice with poached chicken however, this version pairs the chicken fat rice with a braised chicken accompaniment, marinated with Sicilian olives, oregano, thyme and paprika for a European twist.

Credit: Jiwon Kim

• serves

  4

• prep

  30 minutes

• cook

  1 hour

• difficulty

  Easy

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Soul Plates

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 8 or 1.2 kg chicken thigh cutlets skin-on, trimmed
• 1 cup (250 ml) chicken stock
• ¾ cup (180 ml) white wine (e.g. Riesling)
• ¼ cup (60 ml) mirin
• 30 ml light soy sauce
• 50 ml olive brine (from Sicilian olives below)
• 200 g Sicilian olives, drained from brine
• 50 g salted capers, rinsed
• 8 garlic cloves, roughly chopped
• 1 tbsp dried oregano
• 2 tbsp thyme leaves
• 1 bird’s eye chilli, finely chopped
• 2 bay leaves
• 150 ml olive oil
• Salt and black pepper
• 1 tbsp sweet smoked paprika
• 1 small bunch oregano, leaves picked, to serve

For the rice

• 4 tbsp rendered chicken fat (see Note)
• 8 spring onions, thinly sliced (whites and greens kept separate)
• 2 garlic cloves, finely chopped
• Salt, to taste
• 380 g jasmine rice
• 450 g chicken stock

Resting time: 15 minutes

Instructions

1. Preheat the oven to 200˚C (fan-forced). Place the chicken cutlets in a baking dish, skin-side up. In a large bowl, combine the chicken stock, wine, mirin, soy sauce, olive brine, olives, capers, garlic, herbs, chilli and bay leaves and mix well to combine.
   
2. Pour the mixture over the chicken, moving it around to ensure the liquid and ingredients are evenly distributed. Drizzle well with olive oil and sprinkle with salt and pepper. Use a fine mesh sieve to lightly dust over the paprika, then roast for 45 – 60 minutes, basting the chicken occasionally, until the chicken is crisp-skinned and golden. Remove from the oven and allow to rest for 5 – 10 minutes before serving.
   
3. While the chicken is braising, make the chicken fat rice. Cut out a sheet of baking paper the same size diameter of the lidded saucepan for the rice. Heat half the chicken fat (for the rice) in a medium heavy-based saucepan over medium heat. Add the white part of the spring onions and garlic and cook, stirring, for 1 minute with a pinch of salt.
   
4. Add the rice to the pan and stir to coat with the chicken fat. Add the chicken stock, stirring continuously, then bring to a simmer. Cover the rice with the prepared baking paper round, then close the pan with a lid and bake for 14-15 minutes. Check rice consistency and bake longer if required. When the rice is cooked, stir through the remaining chicken fat, a generous pinch of salt and the green part of the spring onions. Cover and keep warm until required.
   
5. To serve, transfer the braised chicken into a serving dish and sprinkle with oregano. Serve the braised chicken with the chicken fat rice.

Note

• You can render fat from chicken by placing chicken skin in a saucepan with some water, boil until water evaporates and leaves you with rendered fat. You can take this a little further by continuing to cook the fat to caramelise to your liking. Alternatively, you can buy rendered chicken fat from a quality butcher.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Soul Plates

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG