- 1tbsp each soy sauce, clear honey and rice vinegar
- 2tbsp hoisin sauce
- 1 star anise
- 1tsp Thai fish sauce
- 1 garlic clove, crushed
- 2 free-range whole chicken legs
- lime wedges and egg-fried rice, to serve
- for the salad
- 15cm (6in) piece daikon (also known as white radish or mooli)
- 2 carrots
- 200g (7oz) radishes, finely sliced
- 3tbsp very finely chopped chives
- 3tbsp rice vinegar
- ½tsp sugar
To make the marinade, mix the soy, honey, vinegar, hoisin, star anise, fish sauce and garlic together and coat the chicken in the mixture. Marinate for at least 30 minutes, or overnight. To cook, heat the oven to 200C, 180C fan, 400F, gas 6. Place the chicken breasts in a roasting tin double lined with oiled foil, and roast for 30 minutes, until the sauce is sticky and blackened.
To make the salad, using a vegetable peeler, peel the skin from the daikon and use it to make ribbons of the flesh, stopping when you get to the harder centre. Repeat with the carrots, then toss both through with the radishes, chives, vinegar and sugar, and season with salt. To serve, serve the chicken legs with the salad, ready-made egg-fried rice and lime wedges on the side.
You'll find daikon in ethnic shops, on Ocado.com or from selected supermarkets. If you can't get any, double the amount of carrots.