Five Spice Chicken With Rice Rosti Recipe

Name: Five Spice Chicken With Rice Rosti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.

1196

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 15 tbsp soy sauce, 3/4 cup cornstarch + 1 tsp, 4 None chicken drumsticks, 4 None chicken breasts, and more.

Yes, Five Spice Chicken With Rice Rosti falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Five Spice Chicken With Rice Rosti

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