Coconut And Lime Roasted Chicken | Donna Hay

Ingredients

• ⅓ cup (65g) long grain rice
• 1 cup (250ml) water
• 1 stalk lemongrass, white part only, finely chopped
• 2cm piece (10g) fresh ginger, peeled and chopped
• 2 cloves garlic
• 2 coriander (cilantro) roots, chopped
• 2 thai lime leaves, stems removed and chopped
• ¾ cup (60g) shredded coconut, toasted
• 1 x 1.6kg whole chicken
• 2 cups (500ml) water, extra
• ¼ cup (60ml) fish sauce
• ¼ cup (45g) brown sugar
• ¼ cup (60ml) lime juice
• 1 bunch garlic chives, blanched, to serve
• baby shiso and micro mint leaves, to serve (optional)