4 chicken breasts (skins on)
1 Tbsp five spice
1 Tbsp olive oil
A pinch of garlic salt
2 Tbsp Tomato ketchup
2 Tbsp of runny honey
1 Tbsp Dark soy sauce
Thumb size piece of grated ginger
1 Tsp sesame seeds
Start by scoring the skin of the chicken breasts, pop into an ovenproof dish, rub over the olive oil and sprinkle with the five spice and garlic salt, cover with foil and roast at 210 for about 12 minutes.
Meanwhile mix together the remaining ingredients except for the sesame seeds, remove the chicken from the oven, uncover and brush with the sticky sauce. Roast for about another 10-15 minutes (depending on the chicken size), remove from the oven and sprinkle with the sesame seeds.
To serve
3 Large carrots
Half a cucumber
A bulb of fennel
A Handful of beanshoots or 2 lengthways sliced spring onions
20ml white wine vinegar
20ml Sesame oil
20ml sunflower oil
1 small deseeded chopped red chilli
Juice of half a lime.
1 Tsp palm sugar
Pinch of wasabi powder
1 tbsp chopped coriander
With a speed peeler ribbon the carrots, cucumber (leaving out the centre) and fennel, tumble into a serving bowl, add the beanshoots. In a jar mix together the remaining ingredients shake then dress the salad.
I served mine with some rice noodles and mange tout.
