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  • Chicken in Chinese Five Spice with Coriander Chutney and Choi Sum

Chicken in Chinese Five Spice with Coriander Chutney and Choi Sum

Chicken in Chinese Five Spice with Coriander Chutney and Choi Sum

By OcadoLifePublished on 23 February 2022Chicken in Chinese Five Spice with Coriander Chutney and Choi Sum is an excellent way to make use of that neglected spice jar at the back your cupboard. A brilliantly balanced combination of the five tastes – sweet, sour, salty, bitter and umami – chinese five spice is used here by British-Indian chef Romy Gill to turn a roast dinner into something extra special. Swap the choi sum for pak choi, if you like.
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Time and servings

1 hr 30 minsTotal time
4Servings
15 minsPrep time
1 hr 15 minsCooking time

Ingredients

  • 1 whole chicken
  • 4 tsp of chinese five spice
  • 1 tsp of ground ginger
  • 2.5 tsp of chilli flakes
  • 1 tsp of salt
  • 6 tsp of light soy sauce
  • 3 tsp of honey
  • 8 tsp of sunflower oil
  • 4 garlic cloves, crushed or grated
  • 25 g of coriander, chopped
  • 3 spring onions, chopped
  • 1 tsp of ground coriander
  • 30 g of cashew nuts
  • 400 g of choi sum (or pak choi), stalks separated and trimmed
  • 0.5 tsp of sesame seeds, toasted to serve

Method

  • Step 1

    Place the chicken in a roasting tin. In a bowl mix together the Chinese five spice, ground ginger, 1 tsp chilli flakes, half a tsp of salt, 4 tsp light soy sauce, 2 tsp honey, 3 tsp sunflower oil and 4 garlic cloves then rub into the chicken. Leave to marinate at room temperature for 30 mins. Preheat the oven to 200°C/180°C fan/gas 6.

  • Step 2

    Roast the chicken breast side-up in the middle of the oven for 1 hr 10 mins, basting twice, until the juices run clear when a skewer is inserted into the thickest part of the thigh.

  • Step 3

    Meanwhile, make the chutney by blending the coriander, spring onions, ground coriander, cashew nuts, 1 tsp honey, half a tsp of salt and 4tsp sunflower oil or olive oil with 50ml water in a food processor or blender until fairly smooth.

  • Step 4

    When the chicken is cooked, turn off the oven but leave the chicken inside for a further 15 mins to rest. Meanwhile, heat the oil in a non-stick pan, add the choi sum, toss and cook for 1 min on a high heat. Stir in 2 tsp soy sauce and half a tsp of chilli flakes. Turn the heat down to low, cover the pan; cook for 2-3 mins. Scatter over the sesame seeds.

  • Step 5

    Carve the chicken and serve with the coriander chutney, choi sum and some plain boiled rice, if you like.