Charred Chicken with Hot & Sour Dressing
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Charred Chicken with Hot & Sour Dressing
Recipe By Courtney Roulston
Ingredients
1.6 kg Coles free range whole chicken, butterflied
1 tsp Chinese 5 spice powder
1 tsp ground white pepper
1 tsp sea salt flakes
1 chicken stock cube
2 tsp Coles brown sugar
1/3 cup (80ml) Squeaky Gate extra virgin olive oil, additional to coat chicken and to brush on grill plate
Dressing
3 whole spring onions
2 whole long red chillies
2 cloves garlic, peeled, sliced
1 tsp ginger, julienne
2 tsp Coles rice wine vinegar
2 tsp Coles asia soy sauce
1 tsp Coles asia sesame oil
1 tsp brown sugar
Cooked using The Ziggy available at Barbeques Galore
Method
To butterfly the chicken, place the chicken breast side down on a board and cut down either side of the backbone. Remove the backbone and store in your freezer to make stock at a later time. Gently press down on the centre of the breast to flatten the chicken. Rub the spice mix all over the chicken and leave to sit at room temperature for 15 minutes.
Heat a grill plate on medium heat and brush the grill with a little extra virgin olive oil to ensure the chicken does not stick. Mix together the 5 spice powder, pepper, sea salt, stock cube and 2 tsp of the brown sugar in a bowl.
Grill the chicken skin side up for 15-20 minutes, ensuring it is not on the direct heat or flaring up too much. Turn the chicken over and grill for a further 15 minutes, or until cooked through-you can test this with a meat thermometer or cut into the thickest part of the thigh to see if the juices run clear. Rest for 5 minutes.
Meanwhile brush the spring onions and chillies with a little oil and grill for 5-6 minutes, or until charred and tender. Remove from the grill and slice into rings.
Heat the remaining oil in a small pot until nearly smoking. Place the garlic and ginger in a heat proof bowl and pour over the hot oil to scald. Mix through the spring onions, chillies, vinegar, soy, sesame oil and remaining sugar. Stir and taste for balance of hot, sour, sweet and salty.
Cut the chicken into portions and place onto a serving tray along with any juices. Spoon over the spring onions dressing and serve warm.
