Hoisin roast chicken
Hoisin roast chicken
Steamed pancakes, garnishes & dipping sauce
Ingrediënten
Serves 6 | total 1 hour 30 minutes
- 1 x 1.5kg whole chicken
- 8 tablespoons hoisin sauce
- 1 clementine
- 4 fresh mixed-colour chillies
- 1 bunch of spring onions
- 1 cucumber
- 1 punnet of cress
- 30 Chinese pancakes
Instructies
- Preheat the oven to 180°C.
- Sit the chicken in a snug-fitting roasting tray.
- Pull up the skin at the tip of the breasts and use a spatula to gently separate the skin down the breast meat, then pour 2 tablespoons of hoisin sauce into each side, smoothing it out as you go.
- Secure the skin with a cocktail stick.
- Rub the chicken all over with a pinch of sea salt and black pepper and 1 tablespoon of olive oil.
- Halve the clementine and 1 chilli, chop off 5cm of green spring onion tops, and place in the chicken cavity.
- Roast for 1 hour 20 minutes, or until golden and cooked through.
- Meanwhile, trim the remaining spring onions, then finely slice lengthways with the remaining chillies and put into a bowl of cold water to curl up.
- Matchstick the cucumber.
- Snip the cress.
- Steam the pancakes according to the packet instructions (or, if you’re feeling adventurous and want to make your own from scratch, check out the recipe at jamieoliver.
- com/chinesepancakes).
- Remove the chicken to a platter, mix any lovely tray juices with the remaining hoisin, for dipping, then serve with the pancakes and garnishes, and let everyone dig in.
