Name: Slow-cooked soy-glazed chicken
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6
Ingredients: 1 chicken (about 2kg); small piece of ginger peeled and finely grated (peel reserved); 1 tsp Chinese five-spice powder; 3 garlic cloves finely grated; 1 tbsp Shaohsing wine or dry sherry; 2 tbsp soy sauce; 150ml chicken stock; 1 tbsp honey; 3 tbsp soy sauce; 2 star anise; 2 Little Gem lettuces leaves separated; 1 bunch of spring onions trimmed and finely shredded; ½ cucumber cut into thin strips; 1 red chilli sliced; small bunch of coriander chopped; 50g roasted peanuts or cashews, roughly chopped; cooked rice to serve

One slow-cooked soy-glazed chicken on a chopping board

1 chicken
(about 2kg)

For the marinade

small piece of ginger
peeled and finely grated (peel reserved)
1 tsp Chinese five-spice powder
3 garlic cloves
finely grated
1 tbsp Shaohsing wine
or dry sherry
2 tbsp soy sauce

For the stock

150ml chicken stock
1 tbsp honey
3 tbsp soy sauce
2 star anise

To serve

2 Little Gem lettuces
leaves separated
1 bunch of spring onions
trimmed and finely shredded
½ cucumber
cut into thin strips
1 red chilli
sliced
small bunch of coriander
chopped
50g roasted peanuts
or cashews, roughly chopped
cooked rice
to serve

Method

step 1
Combine the marinade ingredients in a small bowl. Sit the chicken in a casserole dish, rub the marinade all over, and put the ginger peel in the cavity. Cover and leave at room temperature to marinate for 1 hr, or in the fridge overnight.
step 2
Heat the oven to 180C/160C fan/gas 4. Mix the stock ingredients in a jug, then pour over the chicken. Roast for 1 hr, uncovered, then baste with the liquid in the dish. Roast for 30-40 mins more, basting every 10 mins, until the chicken is deep brown. Keep an eye on the glaze in the base of the dish – you may need to add a splash of water to keep it from burning.
step 3
Leave the chicken to rest for 20 mins, then transfer to a board. Skim the fat from the juices, bring to the boil, then turn off the heat. Shred the thigh and leg meat and wrap in the lettuce leaves along with the spring onions, cucumber, chilli, coriander and nuts. Slice the breast meat and serve with
the rice and warm roasting juices.