Combining ginger with its close cousin, turmeric, gives roast chicken a delicious fragrance. The sweet, earthy spices are enhanced by the toasty fragrance of curry leaves. This dish is even better roasted over coals.
1 whole chicken, around 1.6kg
2 tsp salt
2 tbsp extra virgin olive oil
3cm fresh turmeric, peeled and grated (or 1 tsp ground dried turmeric)
3cm ginger, peeled and grated
6 curry leaves (optional)
1 tbsp vegetable oil
6-8 bok choy, halved
2 tbsp oyster sauce
steamed rice, to serve
Rub the chicken inside and out with the salt. Combine the olive oil, turmeric, ginger and curry leaves (rubbing the curry leaves between your hands until fragrant before adding them to the mix). Rub the oil mixture all over the inside and out of the chicken and leave uncovered in the fridge for at least 4 hours.
Heat your oven to 220C (200C fan-forced). Roast the chicken on a rack for 1 hour, then rest for 15 minutes. For the bok choy, bring a large saucepan of salted water to the boil and add the vegetable oil. Add the bok choy and cook for around 2 minutes, until tender. Remove with tongs and drain well. Dilute the oyster sauce with 1 tbsp of the cooking liquid and pour over the vegetables. Serve the chicken and bok choy with steamed rice.
Adam's tip: Ginger's knobbly shape is best peeled by scraping the skin away with a teaspoon, rather than a peeler or knife. If you don't use ginger often, wrap it in foil and freeze it. It won't dry out or go mouldy, and you can use it straight from the freezer.