1 small chicken (about 1.3- 1.6 kg)
2 onions, halved and thinly sliced
3 garlic cloves
10 cm / 4 piece ginger, peeled
4 star anise
1 tbsp sesame oil
1 chicken stock cube, made up to 1.2 litres stock
2 large carrots, halved and cut into chunks
2 tbsp soy sauce
2 tsp brown sugar
500 g (around 4) potatoes, peeled and cut into small chunks
1 tsp cornflour
2 tbsp olive oil
- Heat oven to 190C/170C fan. Put the chicken in a large roasting tin, then put a few onion slices, garlic cloves, a small piece of the ginger and 1 star anise inside the chicken.
- Brush chicken all over with the sesame oil. Pour over the stock, then scatter all of the remaining veg into the tin. Grate the rest of the ginger and garlic over the chicken and veg, and add the remaining star anise to the stock. Cover the chicken with foil and roast for 1 hr. Remove the foil twice to baste the chicken with the liquid.
- Mix the soy and sugar together. Remove the foil and pour over the soy mixture, then return to the oven for 15-20 mins. Meanwhile, put the potatoes in a saucepan and cover with water. Bring to the boil, cover with a lid and cook for 10 mins. Set aside and keep warm.
- When the chicken is cooked through – the juices should run clear when a sharp knife is inserted into the thickest part of the thigh – remove from the tin and rest on a plate covered with foil.
- Pour a ladleful of the juices from the tin into a saucepan and bring to the boil. Mix the cornflour with 2 tbsp cold water and add to the pan. Heat, stirring continuously, until thickened. Strain the gravy into a jug. Stir and press the onions to squeeze out any extra juices. Drain the potatoes and mash with the olive oil. Serve half the chicken with the veg and half the gravy.