INGREDIENTS
Chicken
½ cup water
½ cup brown rice, washed
¼ teaspoon grated fresh ginger
1 clove garlic, crushed
2 makrut lime leaves, finely chopped
1.5kg organic chicken
Mojo sauce
2 bunches coriander, discard the roots
2 bunches chives
1 teaspoon Dijon mustard
1 teaspoon ground cumin powder
½ brown onion, chopped
1 teaspoon white wine vinegar
100g Golden Circle fresh pineapple
150ml grapeseed oil
Salt to taste
METHOD
Chicken
- Place the rice and water in a solid steam tray and steam at 100˚C for 25 minutes, remove and leave to cool.
- In a bowl, combine the rice with ginger, garlic and lime leaves.
- Rinse and dry the chicken with paper towel. Fill the cavity with the cooked rice mixture.
- Rub the chicken with salt and place in a solid steam tray and steam at 100˚C for 45 minutes. Baste with juices and cook for a further 10 minutes.
- Test if the chicken is cooked by placing a skewer in the thickest part of the chicken, if juices run clear the chicken is cooked. Rest chicken for 5 minutes.
Mojo sauce
- Place all ingredients except the oil into the bowl of a food processor, process until smooth.
- Gradually add the oil in a slow steady stream until emulsified.
The mixture should resemble the thickness of Béarnaise sauce.
To serve
- Cut the chicken into small portions and serve with Mojo sauce.
Hints & tips
- Fresh pineapple can be served as an additional accompaniment with this dish.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
