Adam Liaw

Ingredients

• 1 whole free-range chicken (approx. 1.7kg)
• 1 tbsp soy sauce
• 1 tbsp sake
• ¼ tsp freshly ground black pepper
• 1 tbsp vegetable oil
• 2 spring onions, finely sliced
• ¼ head cabbage, finely shredded, to serve
• 2 tbsp Korean or Japanese mayonnaise, to serve
• sesame leaves (Korean perilla), to serve (optional)
• pickled daikon, to serve (optional)
• Fire chicken sauce
• 1 tbsp sugar
• 2 tbsp Korean chilli powder (mild or hot, as you prefer)
• 1 tbsp sesame oil
• 1 tbsp gochujang (Korean chilli paste)
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 tsp hot English mustard
• 1-3 red bird’s eye chillies (as you prefer)
• 3 cloves garlic, peeled
• ½ large onion (peeled and cut into chunks)
• ½ large nashi (Asian pear) (peeled and cut into chunks)