Whole Chicken & Sticky Plum Sauce
with Mango Coconut Rice Pudding
Bring a little extra red and gold to your Lunar New Year with a delicious meal and sensational dessert. With a few simple steps, you can spend less time planning and more time celebrating the Year of the Dragon with loved ones. We've done the hard work for you, dousing crispy chicken with a sticky plum sauce. This star of the meal has the perfect sweetness-to-sourness ratio!
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
whole chicken
1 sachet
garlic & herb seasoning
1 packet
plum sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
ginger paste
1 bunch
baby broccoli
1 bag
Pea Pods
1 bunch
spring onion
1 packet
garlic paste
1 packet
microwavable basmati rice
(Contains Soy;)
1 pinch
chilli flakes
1 packet
Japanese dressing
(Contains Sesame, Soy;)
1 packet
coconut milk
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
shredded coconut
(Contains Sulphites;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Mango Slices In Juice
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 sachet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • In a small bowl, combine plum sauce, oyster sauce and ginger paste. • Pat whole chicken dry with a paper towel. Place chicken on a lined oven tray, breast-side up. Sprinkle with garlic & herb seasoning. Drizzle with olive oil, rubbing the seasoning into the skin. • Roast until cooked through, 1 hour. • In the last 10 minutes of cook time, pour sticky plum sauce mixture over chicken, then return to oven to continue roasting.Remove tray from oven. Cover with foil and set aside to rest for 15 minutes.
TIP: To check the chicken is done, poke a skewer between the leg and the body. The juices that come out should be clear, without any traces of pink. TIP: The chicken needs resting time for the meat to get nice and juicy.
• Meanwhile, trim and halve baby broccoli. • Trim pea pods. • Thinly slice spring onion.
• When chicken has 10 minutes of cook time remaining, wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, tossing, until softened, 3-4 minutes. • Add pea pods and cook, tossing, until tender, 2-3 minutes. Transfer to a serving bowl. • Add Japanese style dressing and toss to combine. Cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Add spring onion, then crack the egg into the pan and scramble until cooked through, 1 minute. • Season with salt and pepper. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic paste until fragrant, 1 minute. • Squeeze microwaveable basmati rice packet to loosen rice. Add rice and soy sauce mix to pan and cook, stirring, until warmed through, 2-3 minutes. • Remove from heat and return scrambled egg to pan, tossing to combine. Season with salt and pepper.
• Carve chicken and pour over any resting juices. • Bring sticky plum sauce chicken, fried rice and Japanese-style greens to the table. • Top rice with a pinch of chilli flakes (if using) to serve. Enjoy!