Slow-cooked soy-glazed chicken

• chicken↗1

  (about 2kg)

• ginger↗small piece of

  peeled and finely grated (peel reserved)

• Chinese five-spice powder1 tsp tsp
• garlic cloves↗3

  finely grated

• Shaohsing wine↗1 tbsp tbsp

  or dry sherry

• soy sauce↗2 tbsp tbsp
• chicken stock↗150ml ml
• honey↗1 tbsp tbsp
• soy sauce↗3 tbsp tbsp
• star anise2
• Little Gem lettuces↗2

  leaves separated

• spring onions↗1 bunch of bunch

  trimmed and finely shredded

• cucumber↗½

  cut into thin strips

• red chilli↗1

  sliced

• coriandersmall bunch of

  chopped

• peanuts↗50g roasted

  or cashews, roughly chopped

• cooked rice↗

  to serve

Step-by-step instructions

1. 1

   Combine the marinade ingredients in a small bowl. Sit the chicken in a casserole dish, rub the marinade all over, and put the ginger peel in the cavity. Cover and leave at room temperature to marinate for 1 hr, or in the fridge overnight.

2. 2

   Heat the oven to 180C/160C fan/gas 4. Mix the stock ingredients in a jug, then pour over the chicken. Roast for 1 hr, uncovered, then baste with the liquid in the dish. Roast for 30-40 mins more, basting every 10 mins, until the chicken is deep brown. Keep an eye on the glaze in the base of the dish – you may need to add a splash of water to keep it from burning.

3. 3

   Leave the chicken to rest for 20 mins, then transfer to a board. Skim the fat from the juices, bring to the boil, then turn off the heat. Shred the thigh and leg meat and wrap in the lettuce leaves along with the spring onions, cucumber, chilli, coriander and nuts. Slice the breast meat and serve withthe rice and warm roasting juices.