Hoisin Roast Chicken | Daily Mail Online

Hoisin Roast Chicken

With steamed pancakes, garnishes & dipping sauce 

Energy 475kcal | fat 20.6g | sat fat 4.8g | protein 38.7g | carbs 33g | sugars 4.3g | salt 0.6g | fibre 2.4g

Serves 6

Total 1 hour 30 minutes

1 x 1.5kg free-range 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

  • Preheat the oven to 160C fan. 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.

THE 7 WAYS PANTRY

I believe every household should have these five staples in stock – olive oil for cooking, extra virgin olive oil for dressing, red wine vinegar as a good all-rounder when it comes to acidity, sea salt and black pepper for seasoning – so they aren’t included in each individual ingredients list.

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