Thai roast chicken with rice and Asian greens
Photo by Tamara West
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
- 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.