Enjoy this soy-glazed chicken as two courses; shred the leg meat and wrap in lettuce leaves for a starter. Then, slice the breast meat and serve with rice
Prep:30 mins
Serves 4 – 6
1 chicken (about 2kg)
STEP 1Combine 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 2Heat 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 3Leave 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.
