Adam Liaw
If you sometimes get sick of the same old roast chicken, the sticky Thai flavours in this bird will be a welcome change.
Ingredients
- 1 whole 1.75kg free-range chicken
- 1 red onion, peeled and chopped into eighths
- 1/3 cup (80mls) fish sauce
- 1 whole coriander plant, roughly chopped (including one single root, and all stems and leaves), some leaves reserved for garnish
- 1 clove garlic, sliced
- 2 tbsp caster sugar
- 3 birdseye chillies, finely sliced
- juice of ½ lemon
