Ingredients:
1 Chicken
Marinade
3/4 Cup Chinese cooking wine (shaoxing)
2 tbsp honey
3 tbsp light soy
1 tbsp sugar
salt and white pepper
3-4 potatoes
Method:
Mix all ingredients for marinade and soak chicken in marinade overnight. If you are in a hurry, 1 hour should suffice but baste the chicken more often.
Preheat oven to 180˚c.
Peel potatoes, cut into cubes, fill a pot with cold water, add potatoes and bring to boil. Once boiling, drain potatoes and dry them.
Place potatoes in a baking tray, season. Cover potatoes with a grill and place chicken on top. This allows the fat from the chicken to coat potatoes with flavoursome goodness.
I covered my chicken with a layer of spring onion and prosciutto. This is optional, I did it because I had them in my fridge and they add flavour.
Bake in oven for 45mins-1 hr, depending on size of chicken.
Take chicken out. Drain excess fat from potatoes, turn oven to 200˚c, place potatoes back in while chicken rests. This allows potatoes to get a nice golden crust.
Enjoy.
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