About the recipe

This is one of my favourite ways to cook a whole chicken. Organic is best, as there is less fat beneath the skin - the trick to getting a delicious crisp skin. The chicken is first stuffed and boiled to infuse all the flavours then roasted until the skin is golden. Enjoy!

Steps

• Wash the chicken thoroughly and pat dry with kitchen paper, then stuff the cavity with the ginger, the white parts of the spring onion and the mushrooms.
• Bring 2.5 litres (4 1/3 pints) of water to the boil in a large saucepan or casserole. Put in the chicken with the star anise, Sichuan peppercorns, salt, pepper and rice wine/dry sherry. Bring back to the boil then reduce the heat to medium and simmer, uncovered, for 1 hour, removing any scum that rises to the surface.
• Add the green parts of the spring onions and cook for a further 20 minutes, then remove the chicken and drain well, retaining the stock.
• Pre-heat the oven to 220 degrees celsius, gas mark 7. Mix together the ingredients for the spice rub, and then brush over the skin of the chicken. Place in a roasting tin and roast in the oven for 15 minutes or until the skin is crispy and golden.
• Meanwhile, rinse the rice and place in a saucepan. Pour in 600ml (1pint) of the retained chicken stock and bring to the boil. Reduce to low, cover and simmer for 20 minutes or until the rice has absorbed the stock and is cooked and fluffy.
• Remove the chicken from the oven and allow to rest. Carve and serve with the rice and a dipping sauce of olive oil mixed with chopped ginger, chillies and spring onion.

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