Paul Rankin's Roast Chicken Satay - James Martin Chef

Ingredients

• 1 chicken approx. 1.2kg
• 2 tablespoons veg oil
• Salt and pepper
• 6 tablespoons ‘Jimmy’s Satè Sauce’
• 2 tablespoons Shaoxing rice wine vinegar
• 2 tablespoons soy sauce (light)
• 1 tablespoon sugar
• 2 tablespoons oyster sauce
• 100ml chicken stock
• 2 tsp cornflower
• Chives
• Coriander
• Red onion, sliced
• Peanuts
• 125gg (4oz) packet rice vermicelli, soaked in boiling water as per packet instructions and cooled.
• 1 small red onion, very finely chopped
• 1 small bunch of basil
• Mixed salad leaves
• 1 red pepper, but into fine strips
• 2 green chillies, finely sliced (optional)
• 1 tablespoon lemon juice
• 2 tablespoons light soy sauce
• 1 teaspoon caster sugar
• 1 tablespoon chilli sauce
• 4 tablespoons vegetable oil