Roast ginger chicken with apple slaw and spiced aubergine

Preparation time
over 2 hours

Cooking time
1 to 2 hours

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the ginger chicken

  • 6 garlic cloves, minced
  • 1 tbsp minced fresh root ginger
  • 6 tbsp gochujang paste
  • 250ml/9fl oz ginger beer
  • 2 tbsp runny honey
  • 2 tbsp soy sauce
  • 1.5kg/3lb 5oz whole chicken

For the chilli dressing

  • 50g/1¾oz gochujang paste
  • 4 tbsp runny honey
  • 2 tbsp sake
  • 4 tbsp mirin
  • 4 tbsp rice wine vinegar

For the spiced aubergine

  • 1 aubergine, cut into batons
  • 2 free-range eggs, beaten
  • 200g/7oz potato starch (or potato flour)
  • 1 tbsp garlic salt
  • 1 tbsp baking powder
  • salt
  • 1 red chilli, chopped, to garnish
  • 1 green chilli, chopped, to garnish
  • 2 spring onions, chopped, to garnish
  • 1 tbsp sesame seeds, toasted, to garnish
  • 1 tbsp Sichuan peppercorns, toasted and crushed, to garnish
  • 1 tbsp coriander seeds, toasted and crushed, to garnish

For the apple slaw

  • 2 green apples, cored and julienned
  • ½ white cabbage, finely sliced
  • 4 spring onions, finely sliced
  • ½ cucumber, julienned
  • 1 lime, juice only
  • ½ grapefruit, peeled and segmented
  • 50ml/2fl oz soy sauce
  • salt and freshly ground black pepper
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