Whole Roast Teriyaki Chicken with Smashed Cucumber Salad
Chef Tom Walton gives us a delicious, wholesome recipe for Whole Roast Teriyaki Chicken. It is roasted with onions underneath so what you end up with is this delicious, light Teriyaki onion gravy which is perfect for the cucumber salad and steamed rice for any night of the week.
Ingredients 14
4 tbsp soy sauce
4 tbsp sake
4 tbsp mirin
2 tbsp caster sugar
1 whole chicken, dried with paper towel
2 tsp flake salt
2 tbsp sesame oil
2 brown onion, peeled, cut into thick wedges
For The Cucumber Salad
3 Lebanese cucumbers
Pinch flake salt, big
2 cloves garlic, roughly chopped
1⁄2 cup coriander, roughly chopped
3 tbsp rice vinegar
1 tbsp sesame oil
steamed rice, to serve, optional
1⁄2 cup water
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Method 7
Combine the , , , and in a saucepan and reduce by half, then cool.
Place the into a large roasting dish. Using kitchen scissors, cut down either side of the backbone and remove it, then butterfly the chicken. Pour over half the sauce (the rest is for basting while cooking later), along with the and 1 tbsp of the , and rub into the chicken all over. Allow to marinate for at least 30 minutes at room temperature before cooking, or overnight in the fridge.
Preheat the oven to 190C.
Tuck the underneath the in the bottom of the roasting dish, mixing with some marinade, then add 1/2 cup of water to the dish. Do not pour this over the chicken.
Roast for 40 minutes, using a pastry brush to baste the with the reserved marinade every 10 minutes during cooking. Once the chicken is ready, allow it to rest for 5 minutes before cutting into smaller pieces.
For The Cucumber Salad
While the chicken is resting, make the cucumber salad. Use the side of a large chef’s knife to crush the until they burst, then roughly chop them and place into a bowl. Add a big pinch of and toss, then add the , , , and 1 tbsp , and toss to combine.
Cut the into joints (smaller pieces) using kitchen scissors, and pour all the and cooking juices over. Serve with the cucumber salad and steamed rice, if desired.
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Notes
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