Turmeric butter chicken rice

• Meat

  • 1 Chicken about 3 lbs (1500 grams, whole

• Produce

  • 1 1/2 (30 grams ginger
  • 2 tbsp Cilantro, fresh
  • 1/2 tsp Coriander, ground
  • 5 cloves Garlic
  • 1/2 Lemongrass stalk (25 grams
  • 3 Red chilis, small
  • 1 Shallot, small Asian

• Canned Goods

  • 1 1/4 cup Chicken stock
  • 3 cup Coconut milk

• Condiments

  • 11 tsp Fish sauce
  • 2 tsp Mustard, yellow

• Pasta & Grains

  • 2 cups Jasmine rice

• Baking & Spices

  • 3/4 tsp Black pepper, freshly ground
  • 1 pinch Salt and black pepper to season
  • 1/8 tsp Sugar
  • 1 1/2 tsp Turmeric, ground

• Dairy

  • 5 tbsp Butter, unsalted

• Other

  • 2~3 small red chilis
  • 2 Plus 1/2 stalks (100 grams + 25 grams lemongrass, white part only, smashed and cut into segments

Found on ladyandpups.com

Description

Ingredients

• 1 1/2 cup (330 grams) coconut milk
• 1/2 lemongrass stalk (25 grams), white part only
• 2~3 small red chilis
• 1 small Asian shallot, peeled
• 2 tsp yellow mustard
• 2 tsp fish sauce
• 1/8 tsp sugar
• 1/4 tsp freshly ground black pepper
• 1 tbsp (14 grams) unsalted butter
• 2 tbsp chopped fresh cilantro
• 1 whole chicken about 3 lbs (1500 grams)
• 5 cloves garlic, smashed
• 1 1/2 (30 grams) ginger, cut into chunks
• 3 small red chilis
• 3 tbsp fish sauce
• 1 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/2 tsp freshly ground black pepper
• 4 tbsp (57 grams) unsalted butter
• 2 cups (378 grams) jasmine rice
• 1 1/2 cup (330 grams) coconut milk
• 1 1/4 cup (300 grams) chicken stock
• 2 plus 1/2 stalks (100 grams + 25 grams) lemongrass, white part only, smashed and cut into segments
• A pinch of salt and black pepper to season

Directions

• MAKE THE SPICY COCONUT SAUCE: In a blender or food-processor, blend everything under SPICY COCONUT SAUCE, except for the butter and fresh cilantro, until pureed. Pass the mixture through a fine sieve into a small pot, pressing on the solids to extract as much liquid as you can, then discard the solids. Add the unsalted butter, then bring the mixture to a gentle boil, and cook for 20~25 min until reduced by 1/3. The sauce be a bit thick in consistency. Stir in the fresh chopped cilantro and re-season with fish sauce if needed. Set aside until needed.
• MAKE THE TURMERIC BUTTER CHICKEN RICE: Rinse and clean out the cavity of the chicken, then pat dry and set aside. In a food-processor, puree garlic, ginger, red chilis, fish sauce, ground turmeric, ground coriander and ground black pepper until smooth. Take out about 1 1/2 tbsp of this turmeric-mixture and set aside, then add the unsalted butter to the rest of the mixture and run the processor again until evenly incorporated.
• Gently insert your hands in-between the flesh and skin of the chicken from the neck-opening at the top of the breasts, separating the two layers to make space for stuffing the turmeric butter. Work slowly and gently so you do not puncture the skin, and make sure you do it all the way to the back-thighs thats attached to the back-bone. Now reserve 1 tbsp of the turmeric butter for cooking the rice, then rub the rest thoroughly underneath the chicken skin, evenly distributing it through the whole chicken. Place 1/2 of the smashed lemongrass stalk inside the cavity, then with toothpicks, sew/seal the skins around BOTH the opening of the cavity and the neck. This is important because it keeps the turmeric butter sealed inside the chicken during roasting. Now, rub the reserved turmeric-mixture WITHOUT BUTTER, evenly over the whole chicken. Let marinate for anywhere from 2~6 hours depending on your schedule.
• Preheat the oven on 420F/210C. Put the jasmine rice in a sieve, then rinse and gently rub under running water to rid of excess starch. Drain well and set aside. In a large, shallow baking-dish (has to be shallow so the rice will cook evenly), melt the reserved 1 tbsp of turmeric butter over medium-high heat, then cook the rice in it for about 3 min. Add the coconut milk and chicken stock, then scatter the lemongrass on the top. Bring the liquid to a simmer and cook for 3 min without stirring (there should still be a thin layer of liquid above the rice).
• Now, place a baking-rack over the baking-dish, and set the chicken on top, breast-side down first (this gives the thighs a head start and prevents the breasts from overcooking). Place the whole thing in the middle-rack of the oven and roast for 15 min, then gently turn the chicken over so the breast-side now faces up, and roast for another 30~35 min until the chicken is browned. Remove the baking-rack with the chicken on top, and let rest for 10 min. Leave the rice in the oven during this time so it can finish cooking.
• Remove all the lemongrass from the rice. The best way to cut the chicken is with a scissors, and make sure that you do it right over the rice so it can catch all the precious juice/butter that comes out of the chicken. Remove the lemongrass from inside the cavity, then serve immediately with the spicy coconut sauce (reheated gently over low heat).