batchcook · chicken · chickendinner · easydinner · healthyrecipe · highprotein · highproteinmealprep · rice · salad · sundaylunch · tastydinner · twochickens
Double Roast Chicken, Chicken Fat Rice and a Thai Chilli Dipping Sauce.
- Prep
- —
- Cook
- —
- Total
- 10 min
- Calories
- Not listed
- Protein
- Not listed
- Carbs
- Not listed
- Fat
- Not listed
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Ingredients
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Method
- Roast Two Chickens on a Sunday. One for now, one for later.
- Season the chickens for a little olive oil and salt. Pop in the oven at 145c for 2-3 hours, depending on the size of the chook, until falling apart. Leave to rest. If you want crispier skin, take them out, turn the oven to max and roast for 10 mins.
- Cook your rice and mix through with the chicken jus and salt. I did 250g Jasmine Rice to 300g water. Wash several times, bring to a simmer and turn the heat right down. Add a lid and cook for 12 minutes. Fluff up, return the lid and let sit for 10 minutes.
- Salad was cucumbers, coriander and spring onion.
- For the sauce, toast and grid your rice. Then add 2 shallots, 1-3 Thai chillies (up to you), 1 long red chilli, 2 garlic cloves, coriander stalks, 4 tbsp fish sauce, 1 tbsp sugar and lime juice to a food processor and chop. You can use a knife or pestle and mortar. Mix through the toasted rice and dried Thai chillies. Check seasoning and adjust fish sauce, lime or sugar as needed.