If you’d ask me to pick one dish you can eat for the rest of your life what would it be?
Without a doubt, it is Asian style roast chicken rice!
Just by mentioning it makes me salivate. What’s wrong with me ha?
Before moving to Melbourne, it’s rare to find roast chicken rice on restaurant menus in regional towns. So, whenever the craving hits, I will make this hoisin sauce and five-spice grilled chicken to appease my cravings. This is by no means an authentic version of the dish. Obviously.
I came up with this recipe drawing from my favourite elements of the real roast chicken rice: the savouriness from the soy, the sweetness, the very subtle nuttiness from sesame oil and the fragrance of coriander and cucumber. Oh, last but not least, a generous helping of gravy to go with the rice. So please do not skip on making the gravy. I remember my special request for the roast chicken rice order was extra gravy sauce. Oh sooo good! I can’t wait to make this again!