Serving size: Serves 4
Cuisine type: Chinese
Cooking time: Less than 60 minutes
Course: Lunch, Main

INGREDIENTS

2kg whole chicken, halved
2 tablespoons peanut oil
1 garlic clove, crushed
1 tablespoon Szechwan peppercorns
½ teaspoon cracked black pepper
sea salt, to taste
steamed greens and rice, to serve

METHOD

1. Preheat oven to hot, 200°C.


2. Place chicken halves in a large baking dish, skin side up.


3. In a small jug, combine oil and garlic. Brush mixture over chicken. Sprinkle with peppers and salt.


4. Bake 1 hour until chicken is crisp and cooked through. Using a cleaver or sharp knife, cut chicken into pieces.


5. Serve Szechwan chicken with steamed greens and rice (see tips).

Top tips
To steam rice, bring 1 cup long-grain rice and 1½ cups water to the boil. Stir occasionally. Reduce heat to low. Cover rice with a tight-fitting lid and simmer for 15-20 minutes. Remove from heat. Stand covered for 5-10 minutes. Fluff with a fork before serving.


For wok-tossed Asian greens, heat 1 tablespoon peanut oil in a wok. Stir-fry 1 bunch quartered baby bok choy and 1 bunch coarsely chopped choy sum for 2-3 minutes until just wilted. Toss through 1/3 cup oyster sauce and 2 tablespoons soy sauce. Stir-fry 1 minute before serving.


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