Publications
- 1 - whole chicken (doesn’t matter what size) spine removed, pressed flat
- 125ml - soy sauce
- 45ml - honey
- 5cm - knob of ginger, peeled and left whole
- 3 - spring onions, white parts roughly chopped, green tops reserved for garnish
- 1 - onion, quartered
- 6 - garlic cloves, peeled and smashed
- 45ml - Chinese black vinegar
- 15ml - chilli bean paste
- 15ml - chicken stock powder
- 30ml - olive oil
- 2 - bunches water spinach, cut into 10cm pieces
- 6 - garlic cloves, sliced
- 500g - fresh rice noodles (or dry noodles cooked according to the packet instructions)
- 15ml - sesame oil
Preheat the oven to 200°C.
1 Sauce Warm all the sauce ingredients with ½ cup (125 ml) of water in a saucepan. Put the chicken in a deep baking dish lined with baking paper and pour the sauce over the top.
2. Place in the oven for 45 minutes. Put a piece of foil over the dish for the first 25 minutes. Let the foil rest on the dish, untucked.
3. Noodles In the meantime, prepare the noodles. In a large frying pan over medium heat, add the oil and cook the spinach and garlic until the garlic starts to brown.
4. Add the rice noodles and 3 tablespoons of water to loosen them. Toss well and dress with the sesame oil.
5. To finish Cut the chicken into pieces at the joints to serve. (The hardest bit is the thigh bone, but you can leave this whole if preferred). Slice the ginger to serve on top, along with the curly green tops of the spring onions.
