Anyone who needs to eat gluten free will know that eating out in many Asian eateries can be a nightmare so I have started making more and more gluten free versions of meals that I remember from my gluten days.
Don’t be tempted to through out the bones and leftover pan juices! Boil them up to make the most flavoursome stock for any future Chinese style cooking.
2 x 1.6kg whole chickens
3 teaspoons Szechaun peppercorns
6 garlic cloves
60mls gluten free soy sauce
250mls chicken stock
40g ginger, skin on, thinly sliced
In a mortar and pestle, crush the Szechaun pepper and garlic. Tip into your roasting tin.
Add the soy sauce, chicken stock and ginger to the roasting tin.
Take a chicken and carefully seperate the skin from the flesh over the breast and legs, repeat with the second chicken.
Place the chicken into…
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