Chicken in Chinese Five Spice with Coriander Chutney and Choi Sum
Ingredients
1 whole chicken
4 tsp of chinese five spice
1 tsp of ground ginger
2.5 tsp of chilli flakes
1 tsp of salt
6 tsp of light soy sauce
3 tsp of honey
8 tsp of sunflower oil
4 garlic cloves, crushed or grated
25 g of coriander, chopped
3 spring onions, chopped
1 tsp of ground coriander
30 g of cashew nuts
400 g of choi sum (or pak choi), stalks separated and trimmed
0.5 tsp of sesame seeds, toasted to serve
4 servings
Calories~763 kcal
Protein~50 g
Carbs~19 g
Fat~54 g
Fiber~4 g
Sugar~8 g
Total recipe
Calories~3,050 kcal
Protein~200 g
Carbs~75 g
Fat~215 g
Fiber~15 g
Sugar~30 g
Method
Step 1
Place the chicken in a roasting tin. In a bowl mix together the Chinese five spice, ground ginger, 1 tsp chilli flakes, half a tsp of salt, 4 tsp light soy sauce, 2 tsp honey, 3 tsp sunflower oil and 4 garlic cloves then rub into the chicken. Leave to marinate at room temperature for 30 mins. Preheat the oven to 200°C/180°C fan/gas 6.
Step 2
Roast the chicken breast side-up in the middle of the oven for 1 hr 10 mins, basting twice, until the juices run clear when a skewer is inserted into the thickest part of the thigh.
Step 3
Meanwhile, make the chutney by blending the coriander, spring onions, ground coriander, cashew nuts, 1 tsp honey, half a tsp of salt and 4tsp sunflower oil or olive oil with 50ml water in a food processor or blender until fairly smooth.
Step 4
When the chicken is cooked, turn off the oven but leave the chicken inside for a further 15 mins to rest. Meanwhile, heat the oil in a non-stick pan, add the choi sum, toss and cook for 1 min on a high heat. Stir in 2 tsp soy sauce and half a tsp of chilli flakes. Turn the heat down to low, cover the pan; cook for 2-3 mins. Scatter over the sesame seeds.
Step 5
Carve the chicken and serve with the coriander chutney, choi sum and some plain boiled rice, if you like.
