- 1 small chicken (about 1.3-1.6kg)
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 2 onions, halved and thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic cloves
- 10cm piece ginger, peeled
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 1 tbsp sesame oil
- 1 chicken stock cube, made up to 1.2 litres hot stock
- 2 large carrots, halved and cut into chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tsp brown sugar
- 500g (about 4) potato, peeled and cut into small chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tsp cornflour
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Heat oven to 190C/170C fan/gas 5. Put the chicken in a large roasting tin, then put a few onion slices, garlic cloves, a small piece of the ginger and 1 star anise inside the chicken.
Brush chicken all over with the sesame oil. Pour over the stock, then scatter all of the remaining veg into the tin. Grate the rest of the ginger and garlic over the chicken and veg, and add the remaining star anise to the stock. Cover the chicken with foil and roast for 1 hr. Remove the foil twice to baste the chicken with the liquid.
Mix the soy and sugar together. Remove the foil and pour over the soy mixture, then return to the oven for 15-20 mins. Meanwhile, put the potatoes in a saucepan and cover with water. Bring to the boil, cover with a lid and cook for 10 mins. Set aside and keep warm.
When the chicken is cooked through – the juices should run clear when a sharp knife is inserted into the thickest part of the thigh – remove from the tin and rest on a plate covered with foil.
Pour a ladleful of the juices from the tin into a saucepan and bring to the boil. Mix the cornflour with 2 tbsp cold water and add to the pan. Heat, stirring continuously, until thickened. Strain the gravy into a jug. Stir and press the onions to squeeze out any extra juices. Drain the potatoes and mash with the olive oil. Serve half the chicken with the veg and half the gravy. Save the rest for Chicken, vegetable & noodle soup (see 'goes well right', right)