Ingredients

Serves 4

For Chicken:
1 whole free range chicken, 1.2 kg
 

50 ml rice wine
50 g chopped ginger
50 g chopped shallots
 

15 g rock salt or fine sea salt
1 g five spice powder
 

60 g fine chopped ginger
60 g fine chopped spring onion
60 ml cooking oil
 

20 ml supreme soy sauce
 

50 g julienne of spring onions
50 g julienne of red chilli

 

For Spring Rolls:
20 g chopped black truffle
200g chopped seasonal mushrooms
20 ml vegetable oil
2 g salt
Pepper to taste
1 tbsp oyster sauce
A few drops truffle oil
8 pieces spring roll skin
2 tbsp flour
2 tbsp water
Vegetable oil for frying
Fried rice noodles for garnish
Fried greens for garnish

Method

Rock Salt Roast Chicken

1. Marinate the chicken with the rice wine, chopped ginger and shallots. Mix the rock salt with the five spice powder and place on top of the chicken. Keep in the fridge for 45 minutes.

2. Mix the fine chopped ginger and spring onions. Heat the oil and add the hot oil to the mixture. Season with salt. Cool.


3. Bake the chicken for 25 minutes in the oven by 180 degrees Celsius. Then brush the chicken with the soy sauce. Increase the heat to 220°C and continue to bake for another 6 minutes.

4. De-bone and cut the chicken in pieces, place on serving plate. Decorate with the julienne of spring onions and chilli.

 

Truffle & Mushroom Spring Rolls

1. Stir fry the mushrooms in vegetable oil until cooked. Season to taste. Cool.

2. Add a few drops of truffle oil and mix well.

3. Mix the flour with the water.

4. Prepare the spring rolls by rolling the mushrooms filling into the spring roll skin. Use the flour/water mix to seal the ends of the spring roll skin.

5. Heat the oil and fry the spring rolls to golden brown. Remove from oil and place on a paper napkin. Then cut in half.

6. Arrange the spring rolls on the fried rice noodles and decorate with the fried greens.