Coconut Rice With Salted Chicken - cooking recipe

Ingredients

8 None large chicken wings
1/2 tbsp sea salt flakes
1/2 tsp Chinese five-spice powder
1/4 cup cornstarch
1 tbsp honey
1 tbsp vegetable oil, plus extra, to deep-fry
2 cloves garlic, minced
1 stalk lemongrass, pale section, bruised
2 tsp fresh ginger, grated
4 None cardamom pods, bruised
1 tsp ground turmeric
3 oz jasmine rice
1 (10 oz) can coconut milk
3 cups chicken stock
1/4 cup salted roasted peanuts, coarsely chopped
1/3 cup shredded coconut, toasted
2 tbsp fresh cilantro, chopped

Preparation

Bring a large saucepan of water to a boil. Add chicken, cover and simmer for 1 min. Remove from heat. Let chicken cool in liquid, covered, for 8-10 mins.
Combine salt and five-spice powder. Mix together cornstarch, honey and 1 tbsp five-spice salt mixture. Add 3 tsp water and mix to make a thick paste. Drain chicken and let cool slightly. Toss chicken in cornstarch mixture to coat lightly. Arrange chicken, in a single layer, on a wire rack over a baking tray. Chill, uncovered, for 1 hour to dry.
Heat 1 tbsp oil in a large saucepan over medium heat. Add garlic, lemongrass, ginger, cardamom and turmeric. Cook for 30 seconds, or until fragrant. Add rice and toss until coated in spices. Add coconut milk and stock. Bring to a boil, reduce heat and simmer, covered, for 12-15 mins, or until most of the liquid is absorbed. Let cool, covered, for 10 mins. Use a fork to stir in peanuts, 1/4 cup coconut and cilantro.
Meanwhile, in a large heavy-bottomed saucepan, heat extra oil over medium heat. Working in batches, deep-fry chicken for 3-4 mins, or until golden brown and cooked through. Drain on paper towels. Season with remaining salt mixture. Sprinkle remaining coconut over rice. Serve.