Picnic chicken
Make a wild, juicy dressing of ginger, chilli, vinegar and garlic for this crisp-skinned roasted chicken.
Ingredients
3 to 4 chicken marylands
2 tbsp vegetable oil
Sea salt and pepper
2.5cm knob ginger, peeled
1 red capsicum
1 small long red chilli
4 green onions
1 tbsp sesame oil
4 tbsp soy sauce
1 tbsp soft brown sugar
1 tbsp rice vinegar
2 garlic cloves, crushed
2 tbsp coriander leaves
Method
Preheat oven to 200C. Brush the chicken with a little of the oil, season well and bake for 40 minutes or until crisp-skinned and cooked through. Cool for 15 mins then remove the meat from the bones and roughly chop, keeping the skin on.
Meanwhile, cut the ginger into very fine matchsticks and the red capsicum into thin matchsticks. Finely slice the chilli and green onions on the diagonal. Mix the vegetable and sesame oils, salt, pepper, soy sauce, sugar, vinegar and garlic. Toss the still-warm chicken in the dressing and taste - it should be sweet yet sharp. Add the ginger, capsicum, chilli, green onions and coriander, toss lightly and serve warm with plenty of rice on the side.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
