Ingredients
1 spatchcock
4 tsp vegetable olive oil
1/2 tsp five-spice powder
Good pinch salt
2 small ripe tomatoes, sliced
1 ripe avocado, peeled and sliced
1 tbsp snipped chives
Dressing
1 tbsp soy sauce
1 tbsp rice wine (or sherry)
2 tsp white wine vinegar
1/2 cup mirin
1 tsp grated fresh ginger
Method
Remove leg, thigh and breast portions from spatchcock. Brush both sides with oil and sprinkle with five-spice powder and salt. Cover and refrigerate for 20 minutes.
Preheat oven to 230C. Place spatchcock portions in a greased, ovenproof dish and roast, skin-side down, for five minutes then turn and roast for a further three to five minutes. Remove and cool then refrigerate until ready to serve.
For the dressing, place all ingredients in a saucepan and bring to boil. Reduce heat and simmer for three to five minutes until syrupy. Strain and cool.
To serve, arrange tomato slices on two plates and top with avocado slices. Place spatchcock in centre of plates and drizzle with dressing. Scatter with snipped chives.
