Five Spice Chicken With Rice Rosti - cooking recipe

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

Preparation

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.
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.
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.
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.