Hoisin roast chicken
This is really good with steamed Asian greens or a stir-fry of mushrooms, spinach and garlic. You can also serve the chicken with Sichuan salt and pepper and wedges of lemon.
Ingredients
1.8 kg free-range chicken
4 tbsp hoisin sauce
1 tsp sesame oil
3 tbsp soy sauce
2 tbsp peanut oil
2 knobs ginger
3 cloves garlic
5 spring onions, tops and roots removed
â…“ cup water
Method
Preheat oven to 180 C.
Rinse the chicken in cold water and pat dry with kitchen paper.
Mix the hoisin, sesame oil, soy sauce and peanut oil together and rub all over the chicken.
Crush the ginger, garlic and spring onions in a mortar and pestle or with your knife and put into the cavity of the chicken. Marinate for 30 minutes then place in a baking tray with the water.
Cover with foil and roast for 30 minutes; remove foil and roast for another 30-40 minutes, basting every so often.
Remove from the oven and leave to rest for 10 minutes in a warm place before serving.
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Brigitte Hafner is a chef, restaurateur and recipe writer.From our partners
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