Chinese Roast Chicken Hoisin Wraps (serves 4)
1 medium chicken (about 1.5kg)
2 tbsp vegetable oil
1 tbsp white wine
1 tbsp dark soy sauce
2 garlic cloves, finely chopped
1 tbsp finely chopped (or crushed) ginger
¼ tsp toasted sesame oil
¼ tsp cayenne pepper
Plenty of black pepper
The accompaniments1 tbsp vegetable oil
1 large white onion, sliced
½ green cabbage, shredded
Salt and pepper to taste
I jar Hoisin sauce (I use Sharwoods)
8 soft tortilla wraps
1. Preheat the oven to 200C. Put the chicken in a roasting tray. Mix together (I do this thoroughly in a jar!) the vegetable oil, wine, soy sauce, garlic, ginger, sesame oil, cayenne pepper and black pepper until well combined. Pour over the chicken and rub in, to make sure the chicken is coated in the sauce.
2. Pour the water into the roasting dish, and put in the oven for 1 hour 15 minutes, basting with the juices every 25 minutes. Remove from the oven, put the chicken on a plate (reserve the roasting liquid for another dish if desired) and allow to rest for 15 minutes, before getting all the meat off it.
3. Meanwhile, sauté the cabbage and onion in the vegetable oil on a high heat for 20 minutes, stirring often. Season to taste and set aside. Put the tortilla wraps, wrapped in tin foil, in the oven for 5 minutes, to warm up.
4. Serve the roast chicken, tortilla wraps, caramelised cabbage and hoisin sauce together on the table, ready for people to dig in and fill their own wraps!