This chicken dish is a lighter version of Chinese crispy duck and it looks and tastes amazing.
1 whole chicken
Vegetable oil, for greasing
4 tbsp hoisin sauce, plus extra to serve
1 tsp white sesame seeds
Bunch of spring onions
20 Chinese pancakes
FOR THE PICKLED CUCUMBER
4 tbsp rice vinegar
0.5 tsp sesame oil
1 tsp sea salt flakes
0.5 tsp caster sugar
2 tsp finely chopped fresh red chilli
1 tbsp finely chopped fresh coriander
- To make the pickled cucumber, wash and finely slice the cucumber (use a mandoline if you have one). Mix the other ingredients in a small bowl. Toss the cucumber slices in the pickling liquid to coat them thoroughly. Cover with cling film and leave in the fridge, stirring from time to time, for 30 mins to 3 hours. Taste and adjust the seasoning if needed.
- Preheat the oven to 200C/180C fan/gas 6. Place the chicken in a greased traybake tin and pat it dry with kitchen paper.
- Using a pastry brush, paint the hoisin sauce evenly over the chicken. Sprinkle over the sesame seeds, and place in the oven. Cooking time will depend on the size of your chicken. 60–70 mins should do (or until the juices run clear).
- Finely slice the spring onions into large matchsticks.
- When the chicken is cooked, remove from the oven and carve, shredding the meat. Warm the pancakes and fill a small bowl with hoisin sauce.
- To serve, spread each pancake with a little hoisin sauce, then add chicken, cucumber and spring onion. Roll up and eat.
The Tin & Traybake Cookbook by Sam Gates, published by Robinson